Sericaia
Elvas sericaia sits between a custard and a cake: milk and yolks provide richness, whipped whites supply lift, and a generous cinnamon coating opens into its characteristic cracks. This version halves the formula published by Turismo de Portugal while preserving the proportions of its Maria de Lourdes Modesto-based recipe.
- Yields
- 8 servings
- Prep
- 30 min
- Cook
- 30 min
Ingredients
- 500 ml Whole milk
- 175 g Sugar
- 75 g Plain flour
- 180 g (about 9) Egg yolks
- 270 g (about 9) Egg whites
- zest of 1/2 Lemon
- enough to cover Ground cinnamon
- as needed for greasing Butter or non-stick spray
Method
Heat the oven to 220 °C / 425 °F. Grease a deep earthenware dish about 24 cm across.
Bring the milk and lemon zest just to the boil. Remove from the heat and keep warm.
Combine the sugar and flour. Add the yolks and mix to a smooth cream.
Pour a small amount of hot milk onto the yolk mixture first, whisking constantly to temper it. Gradually add the remaining milk.
Return to low heat and stir continuously until it thickens like pastry cream. Remove and let it cool partly; it should be warm, not hot.
Whip the egg whites to firm peaks. Fold them into the custard in three additions, using broad strokes to preserve the air.
Pour into the earthenware dish and cover the entire surface with a visible layer of cinnamon.
Bake for 10 minutes. Make small cracks at several points with a fingertip or spoon tip, then bake for about 20 minutes more, until risen and set around the edges.
Leave to cool; the sericaia will naturally sink and its cracks will become more pronounced. Serve cold, ideally with Elvas plums in syrup.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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