Teresa's Recipes
Sericaia - Portuguese Egg Pudding
Sericaia is a cherished Portuguese dessert that hails from the sun-drenched Alentejo region. This custardy delight, reminiscent of a warm embrace, features a silky texture enhanced by the bright notes of lemon zest and the comforting warmth of cinnamon. Traditionally served with a rich plum syrup, Sericaia embodies the essence of Portugal's culinary heritage, inviting you to savor the simple yet exquisite flavors born from Moorish influences. Perfect for any gathering or as a sweet ending to a family meal, this dessert is a true celebration of Portuguese culture.
Ingredients
- 4 cups Milk
- 1 cup Granulated sugar
- 1/2 cup All-purpose flour
- 4 large Eggs
- 1 tablespoon Lemon zest
- 1 teaspoon Cinnamon
- 1/2 cup (for serving) Plum syrup
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 220
- Fat: 5g
- Carbs: 38g
- Protein: 6g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 180°C (350°F).
- In a saucepan, gently heat the milk over medium heat until warm but not boiling.
- In a mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.
- Gradually pour the warm milk into the sugar and flour mixture, stirring constantly to prevent lumps from forming.
- In another bowl, beat the eggs with a whisk until frothy and light in color.
- Slowly add the milk mixture to the beaten eggs, stirring continuously to ensure a smooth consistency.
- Incorporate the cinnamon and lemon zest into the mixture, stirring well to blend the flavors.
- Pour the mixture into a greased baking dish and bake in the preheated oven for 40 minutes, or until the top is golden and the pudding is set.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm or chilled, drizzled with plum syrup for an added touch of sweetness.
Tips
- For a variation, try adding a splash of vanilla extract for extra flavor.
- You can also pair Sericaia with fresh berries for a delightful contrast.