Number of people 6
Preparation 45"
- Zest of 1 lemon
- 500 g milk
- 1 cinnamon stick
- 1 star anise
- 3 eggs
- 35 g flour
- 25 g cornstarch
For the plum puree:
- 150 g plums
- Juice of 1 orange
- ½ cinnamon stick
- 100 ml water
- 1 star anise
- Infuse the cinnamon, anise and lemon zest in the milk, gradually warming it.
- Separate the egg yolks and mix with flour and cornstarch to form an even paste. Pour the warm milk over the paste and heat until it thickens.
- Remove the spices. Beat the egg whites until stiff and fold them into the mixture, then pour into a ceramic dish and bake at 160°C for 30 minutes.
- For the plum purée:
Gradually infuse the cinnamon and anise in a saucepan with the water. Add the chopped plums and orange juice and leave to stew.
Serve a slice of sericaia with the plum purée and a sprinkle of ground cinnamon.
Did you know?
Portugal is famous for its gourmet delicacies and desserts. Sericaia comes from further south, from the Alentejo region, and its true provenance is a mystery, but hearsay links it to India and Brazil. It is said that it was first enjoyed in the Convent of Chagas de Cristo, in Vila Viçosa, although the convent of Santa Clara, in Elvas, also claimed the recipe as its own after adding some cinnamon. The rivalry lasted several centuries but, whatever its origins, the truth is that sericaia is among the country's best-loved traditional pastries.
Nutritional advice
by DGSDirecção-Geral de Saúde, Portugese Directorate General of Health
Infusing the milk with aromatic ingredients, such as lemon peel, the cinnamon stick and star anise, enhances the sweet taste without the need to add sugar. Using skimmed milk and reducing the number of eggs brings the fat content down. The plum puree also adds sweetness in a creative and tasty way, reducing the amount of sugar normally added.
