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 remembered pairs of Alentejo sweets.
The light sericaia, scented with cinnamon, contrasts with the intense sweetness of the plum in syrup.
Ingredients
- 6 eggs
- 500 ml of milk
- 180 g of sugar
- 70 g of flour
- Lemon peel
- Cinnamon sticks and powder
- Plums in syrup for serving
Preparation Method
- Boil milk with lemon and cinnamon.
- Mix yolks, sugar, and flour.
- Add the milk gradually and cook until thickened.
- Fold in beaten egg whites.
- Bake in a dish sprinkled with cinnamon.
- Serve with plums in syrup.
Tips from Empório Portugal
- Egg whites add lightness to the batter.
- The cracked surface is characteristic.
- Plum is added when serving.
Possible Substitutions in Brazil
- Brazilian canned plums can be used.
- Whole milk improves the texture.
Pairing
Coffee or liqueur wine. Content intended for those over 18 years old. Drink responsibly.
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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