Sericaia

Method

A texture between a custard and a soufflé, marked by dark cracks and a heady cinnamon scent. The spoon breaks through an airy crust to reach a creamy, melting heart.

1. 1

   In a saucepan, bring the milk to a boil with the cinnamon stick and the lemon zest removed in ribbons. As soon as it boils, remove from the heat and let infuse for 10 minutes to allow the flavors to diffuse.

2. 2

   Mix the flour and sugar in a bowl. Gradually pour in the infused milk (without the stick or zest) while whisking to avoid lumps. Return to low heat and stir constantly until the cream coats the spoon and thickens significantly.

3. 3

   Remove from heat. Add the egg yolks one by one into the warm cream, mixing vigorously. The preparation should be smooth and shiny.

4. 4

   Whisk the egg whites until stiff in a clean container. They should be firm and form a peak at the end of the whisk.

5. 5

   Fold a third of the egg whites into the cream to loosen it, then delicately add the rest with a spatula, lifting the mass so as not to break the air bubbles.

6. 6

   Pour into a wide, shallow terracotta dish, placing spoonfuls irregularly to create domes. Sprinkle generously with ground cinnamon in a crosshatch pattern. Bake at 200°C for 15 minutes, then lower to 160°C for 25 minutes. The top should be well cracked.

7. 7

   Serve the Sericaia warm or cold, accompanied by the Elvas plums and their syrup. This accompaniment is essential to provide the traditional acid-sugar balance of the dessert.