Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Encharcada alentejana belongs to the universe of conventual sweets, with eggs and sugar in absolute prominence.
It is a rich dessert, served in small portions, with a creamy texture and syrup shine.
Ingredients
- 12 egg yolks
- 2 whole eggs
- 300 g of sugar
- 180 ml of water
- Lemon peel
- Cinnamon powder
- 1 pinch of salt
Preparation method
- Prepare syrup with sugar, water, and lemon peel.
- Beat yolks and eggs just to mix.
- Remove the lemon from the syrup.
- Slowly add the eggs while stirring carefully.
- Cook until a shiny cream forms.
- Serve sprinkled with cinnamon.
Tips from Empório Portugal
- Low heat prevents curdling.
- Stir gently to maintain texture.
- Serve in small portions.
Possible substitutions in Brazil
- Use very fresh eggs.
- Cinnamon can be served on the side.
Pairing
Unsweetened coffee or Tawny Port Wine. Content intended for those over 18 years old. Drink in moderation.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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