Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Sericaia with Elvas plum is one of the most memorable pairings in Alentejo pastry.
The light sericaia, scented with cinnamon, contrasts with the intense sweetness of the plum in syrup.
Ingredients
- 6 eggs
- 500 ml milk
- 180 g sugar
- 70g flour
- Lemon peel
- Cinnamon stick and powder
- Plums in syrup to serve
Method
- Boil milk with lemon and cinnamon.
- Mix egg yolks, sugar and flour.
- Add the milk little by little and cook until it thickens.
- Fold in the stiff egg whites.
- Bake on a platter sprinkled with cinnamon.
- Serve with prunes in syrup.
Tips from Empório Portugal
- Egg whites give lightness to the dough.
- The cracked surface is characteristic.
- Add the plum when serving.
Possible substitutions in Brazil
- Plums in Brazilian syrup can be used.
- Whole milk improves the texture.
Pairing
Coffee or a dessert wine. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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