Sericaia with plum jam
for a Christmas that tastes like Alentejo
Ingredientes
- 8 eggs (separated)
- 120 g white sugar
- 120 g yellow sugar
- 650 ml milk
- peel of 1 lemon
- 1 cinnamon stick
- 80 g all-purpose flour
- cinnamon powder
- 1 jar of plum jam (optional)
Preparação
- Preheat the oven to 180 º C.
- Bring the milk to a boil with the lemon peel and the cinnamon stick. Set aside.
- Separate the whites from the egg yolks. Beat yolks with sugar for a few minutes until it is a paler color.
- Add the flour and fold it into the mix.
- Slowly pour the milk on the yolk mixture, stirring occasionally with a spatula, until it thickens.
- Transfer this cream to a bowl and let it cool down.
- In the meantime, beat the egg whites to stiff peaks in the mixer.
- Carefully fold the egg whites into the yolk cream, leaving you with a smooth mixture.
- Distribute spoonfuls of this mixture in a deep clay dish traditionally used for sericaia. Dust the top generously with cinnamon powder.
- Bake for about 50 to 60 minutes - test it with a skewer. It should come out clean in the edges, but still slightly moist in the center.
- Let it cool down and serve with the plum jam.