Sericaia

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 394
• Protein: 11 g
• Carbs: 70 g
• Fat: 8 g

Ingredients

• 333.3 ml Whole milk ( fresh )
• 166.7 g White sugar ( granulated )
• 50 g Wheat flour ( sifted )
• 4 piece Egg ( yolks and whites separated )
• 0.7 piece Cinnamon stick ( whole )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 1.3 tbsp Cinnamon ground ( for decoration )
• 4 piece Plum optional ( for serving )
• 4 piece Elvas Plums ( with their syrup )

Instructions

1. Milk infusion

   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. Base thickening

   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. Incorporating yolks

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

4. Whipping egg whites

   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. Final fold

   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. Plating and baking

   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. Serving with Elvas plums

   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.

Chef's tips

• Use a clay dish for optimal heat distribution.
• Do not smooth the top before baking; the irregularities create the signature cracks.
• Let it cool completely before serving; the texture will firm up.

Storage

Store in the refrigerator for 2 to 3 days. Do not freeze.