Alentejo sericaia

Alentejo sericaia. Raw egg, Whole milk, Sugar, white.

Clara de Sousa — adaptação de Maria de Lourdes Modesto

25 + 30 min · 8

Ingredients

• 300 g Raw egg
• 500 g Whole milk
• 250 g Sugar, white
• 62.5 g Unenriched white all-purpose wheat flour
• 2 g Lemon Zest
• 3 g Ground cinnamon
• 0.5 g Table salt

Preparation

1. Heat the oven to 220°C without fan. Warm the milk with finely grated lemon zest and salt, then let cool slightly. Reserve all the ground cinnamon for the top.
2. Separate six eggs. Beat the yolks with sugar; dissolve flour in a little warm milk. Combine all the milk, flour mixture and yolks, then heat gently while stirring until thick. Let cool until lukewarm.
3. Beat the whites until stiff and fold into the cream. Spoon into an ungreased 26 cm earthenware dish in crossing directions; dust with ground cinnamon. Bake for 20–25 minutes, until cracked and set at the edges, with a gently trembling centre. Cool before serving.