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Sericaia com Ameixa de Elvas

Serves 4 to 6 Dessert vegetarian, Desserts

Sericaia com Ameixa de Elvas

Sericaia com Ameixa de Elvas hails from the Alentejo region, where it is lovingly prepared in homes without the fuss of formal dining. The dish is a staple, made with the region's renowned Elvas plums and served casually at family gatherings, where the focus is on the rich, warm flavors rather than presentation. This home-style version showcases the simplicity and generosity typical of Alentejo cooking.

The sericaia, with its tender, airy texture, embraces the sweetness of sugar and cinnamon, while the Elvas plums in syrup add a luscious, fruity contrast. Each bite melds creamy custard with a hint of citrus from the lemon peel, creating a dessert that feels both rustic and indulgent. Perfectly unpretentious, it invites you to savor each spoonful at a leisurely pace.

Ingredients

  • 1 Lwhole milk
  • 8eggs — separated
  • 250 gsugar
  • 60 gall-purpose flour
  • 1cinnamon stick
  • 2 tbspground cinnamon
  • 1strip of lemon peel
  • 12Elvas plums in syrup

Method

  1. Begin by separating the eggs. Place the yolks in a large mixing bowl and set the whites aside in a separate bowl. Let them come to room temperature, as this will help achieve a smoother mixture when you later combine them with the milk.
  2. In a medium saucepan, combine 1 liter of whole milk, 250 g of sugar, 60 g of all-purpose flour, 1 cinnamon stick, and a strip of lemon peel. Place the saucepan over low heat, stirring constantly with a wooden spoon to prevent any lumps from forming. Continue stirring until the mixture thickens slightly and coats the back of the spoon, which indicates that the flour has cooked through.
  3. Remove the saucepan from the heat and allow the mixture to cool slightly. Once it is warm but not hot, gradually whisk in the egg yolks. This step is crucial to avoid curdling the eggs. The mixture should become smooth and slightly thicker.
  4. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the custard mixture using a spatula, being careful not to deflate the whites. This will give the Sericaia its characteristic light texture.
  5. Preheat your oven to 180°C (350°F). Pour the mixture into a large, shallow earthenware dish, spreading it evenly. Sprinkle 2 tablespoons of ground cinnamon over the top, ensuring an even coating.
  6. Place the dish in the preheated oven and bake until the top is golden brown and slightly blistered, about 30 to 40 minutes. The Sericaia should have a slight wobble in the center when gently shaken, indicating that it is set but still soft.
  7. While the Sericaia bakes, drain 12 Elvas plums from their syrup and set them aside. Once the Sericaia is done, remove it from the oven and let it cool slightly. Serve warm, topped with the Elvas plums, allowing the syrup to drizzle over the custard for added sweetness and flavor.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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