Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Sericaia is a delicate Alentejo dessert, known for its cracked surface and cinnamon scent.
Its texture lies between a baked custard and a light cake, with delicate flavours of egg, milk and cinnamon.
Ingredients
- 6 eggs
- 500 ml of milk
- 180 g of sugar
- 70 g of flour
- Lemon peel
- 1 cinnamon stick
- Ground cinnamon
- 1 pinch of salt
Method
- Heat the milk with the lemon peel and cinnamon stick.
- Beat the egg yolks with the sugar and flour.
- Add the hot milk little by little.
- Cook until thickened, then leave to cool slightly.
- Gently fold in the beaten egg whites.
- Spoon the mixture into a cinnamon-dusted baking dish and bake.
Tips from Empório Portugal
- Whisked egg whites add lightness.
- Cinnamon on top helps create a traditional look.
- Serve cold or warm.
Possible substitutions in Brazil
- Whole milk gives the dessert a better texture.
- Serve with plums in syrup, if desired.
Pairing
Coffee, black tea or a fortified 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