Sericaia (sericaia d'Alentejo)

A dessert from the Alentejo made with milk, eggs and flour, baked until it becomes a dense, caramelised custard. Traditionally served lukewarm, flavoured with cinnamon and lemon.

1 h 05
6 servings
Advanced
Budget-friendly
🇵🇹 Portugal

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Ingredients

Caramel

100 g Caster sugar
3 tbsp Water

Spices & seasoning

Ground cinnamon

Nutrition facts

434 kcal per serving

Protein: 13.4 g
Carbohydrates: 71.1 g
Fat: 10.7 g
of which saturated fat: 5 g
Fiber: 0.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 180 °C and make the caramel: melt 100 g of sugar with the water in a cake tin until it turns amber, then coat the base and sides of the tin.
Heat the milk with the cinnamon stick and lemon zest until it just starts to simmer, then leave to infuse for 10 minutes.
In a bowl, whisk the eggs with the remaining sugar until the mixture turns slightly pale.
Sift in the flour while whisking so no lumps form.
Remove the cinnamon and zest from the milk, then pour it little by little over the egg mixture, stirring as you go.
Pour the batter into the caramelised tin and bake in a water bath for about 45 to 50 minutes, until the surface is golden and a knife comes out clean.
Let it cool slightly, then turn it out onto a serving plate and dust with cinnamon.