Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Encharcada alentejana belongs to Portugal’s convent-sweet tradition, with eggs and sugar at its heart.
It is a rich dessert, served in small portions, with a creamy texture and syrupy shine.
Ingredients
- 12 egg yolks
- 2 whole eggs
- 300 g sugar
- 180 ml water
- Lemon peel
- Ground cinnamon
- 1 pinch of salt
Method
- Prepare a syrup with the sugar, water and lemon peel.
- Beat the yolks and eggs just to combine.
- Remove the lemon peel from the syrup.
- Pour the egg mixture into the syrup in a thin stream, stirring gently.
- Cook gently until the mixture becomes creamy and glossy.
- Serve dusted with cinnamon.
Tips from Empório Portugal
- Low heat helps prevent curdling.
- Stir gently to maintain texture.
- Serve in small portions.
Possible substitutions in Brazil
- Use very fresh eggs.
- Ground cinnamon may be served on the side.
Pairing
Unsweetened coffee or tawny Port wine. Content intended for people over 18 years of age. Drink in moderation.
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.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe