Sericaia
Ingredients
- 500 ml milk
- 1 cinnamon stick
- zest of 1 lemon
- 6 eggs, separated
- 200 g sugar
- 50 g flour
- extra cinnamon, for the dish
Sericaia comes from Elvas, in Portugal's Alentejo region, and sits somewhere between a custard and a soufflé — cinnamon-and-lemon-infused milk is whisked with eggs, sugar and flour, then baked in a clay dish until it puffs and turns golden. It's traditionally served warm or cold alongside stewed Reine Claude plums grown locally.
Method
Boil the milk with the cinnamon stick and lemon zest for about 5 minutes, then let it cool and strain.
Whisk the egg yolks with the sugar, then whisk in the flour.
Pour in the cooled, strained milk and mix well.
Whip the egg whites to stiff peaks and fold gently into the batter.
Grease a clay or ceramic baking dish and dust generously with cinnamon.
Pour in the batter and bake at around 220°C (425°F); after 10 minutes, prick the surface lightly in a few spots, then continue baking for another 20 minutes until puffed and golden.
Serve warm or chilled, traditionally with stewed plums.
