Tigelada de Proença-a-Nova — Hélio Loureiro's Yämmi Version
This is the formula published by Yämmi/Continente and credited to Hélio Loureiro: cow's or goat's milk, eggs, brown sugar, honey, flour, cinnamon and lemon poured into a scorching-hot dish. DGADR documents Honey Tigelada as an emblematic Proença-a-Nova sweet and highlights goat's milk and honey. The Yämmi version allows cow's milk and does not identify the honey as heather honey; it is therefore an attributed interpretation, not a universal formula for local makers.
- Yields
- 4 servings
- Prep
- 19 min
- Cook
- 15–17 min
- Total time
- 36 min published total
Ingredients
- 450 g / 15.9 oz Cow's or goat's milk
- from 1/2 lemon Lemon peel, yellow zest only
- 4 Eggs
- 120 g / 4.2 oz Brown sugar
- 1/2 tbsp Honey
- 50 g / 1.8 oz Plain flour
- 1/2 coffee spoon Ground cinnamon
- as needed, if required Aluminium foil
Method
Heat the oven to 250°C / 480°F with one large bowl or individual bowls already inside so the vessel heats as well.
In the Yämmi, heat the milk with the lemon peel for 10 minutes at 95°C on Reverse, speed 1. Remove and discard the peel; reserve the milk.
With the bowl clean and dry, add the eggs, sugar, honey, flour and cinnamon and run for 7 minutes at speed 4.
Run for another 2 minutes at speed 4 and, while the machine is working, pour the milk through the lid opening.
Open the oven and, quickly and carefully, pour the mixture into the scorching-hot bowl or divide it among the bowls with a ladle.
Bake for about 15–17 minutes. If the surface darkens too much, cover it with aluminium foil.
Test with a skewer, allowing for the size and depth of the bowl; remove when it comes out dry.
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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