A conventual dessert from Elvas in the Alentejo, traditionally served with Elvas plums in syrup. Serve it with port wine or espresso.
Sericaia (Elvas Baked Cinnamon Pudding)
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An airy, soufflé-like baked pudding of milk, eggs and flour with a golden top dusted in cinnamon. It is served warm with plums in syrup, as it is in Elvas. Makes 8 servings in about 1 hr 30 min.
Prep
30 min
Cook
60 min
Total
1 hr 30 min
Servings
8
Ingredients
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servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 cups (500 ml)whole milk
- 1lemon peel, 1 long strip, no white pith
- ½ cup (60 g)all-purpose flour
- ⅔ cup (120 g)granulated sugar, for the pudding
- 6 (300 g)eggs, separated, at room temperature
- 1 tbsp (15 g)unsalted butter, for the dish
- 1 pinchsalt
- ¾ tsp (2 g)ground cinnamon
- 1 lb (500 g)firm plums, pitted and quartered
- 5 ½ oz (150 g)granulated sugar, for the plums in syrup
- 1 cup (250 ml)water
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Instructions
- Make the plums first: simmer the plums, sugar, water and cinnamon stick in a small pot over medium-low heat 20 to 25 minutes until tender and the syrup is lightly thick. Cool to warm and remove the stick.
- Heat the milk with the cinnamon stick, lemon peel and salt until steaming. Remove from heat and steep 10 minutes, then discard the stick and peel and reheat to hot.
- Whisk the flour into 100 ml of cold extra milk, or into a little of the hot milk, until smooth. Whisk it into the hot milk and cook over medium-low heat, stirring constantly, 3 to 4 minutes until it thickens to a paste. Stir in 60 g of the sugar and cool 10 minutes.
- Heat the oven to 350 F (180 C). Butter a 2-quart (2 L) shallow baking dish.
- Beat the yolks into the cooled milk paste one at a time until smooth.
- Whip the egg whites to soft peaks, gradually adding the remaining 60 g of sugar until glossy. Fold into the yolk mixture in three additions, keeping it as airy as you can.
- Scrape into the dish and bake 30 to 35 minutes until puffed, golden and a skewer in the center comes out clean (the eggs should reach 160 F / 71 C).
- Dust with ground cinnamon right away and serve warm with the plums. It will settle slightly as it cools.
Tips
- Cook the milk and flour paste until it loses any raw flour taste before adding the eggs.
- Fold the whites gently; a deflated batter bakes dense instead of airy.
- Serve within 15 minutes of baking for the best lift.
- Bake until the center reaches 160 F (71 C) so the eggs are fully cooked, and refrigerate leftovers within 2 hours.
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Recipe FAQ
How long does it take to make sericaia (elvas baked cinnamon pudding)?
Plan on 30 minutes of prep and 1 hour of cooking. The recipe makes 8 servings.
How should I store sericaia (elvas baked cinnamon pudding)?
Best the day it is made. Refrigerate leftovers, covered, up to 2 days and serve cold or rewarmed; keep the plums refrigerated up to 5 days.
Can I make sericaia (elvas baked cinnamon pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
296
Calories / serving
7.5g
Fat
50.7g
Carbs
8.1g
Protein
43.6g
Sugar
Whole recipe (8 servings): ~2368 cal · 60g fat · 406g carbs · 65g protein · 349g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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