Sericaia

Sericaia3

Sericaiaplum

Sericaia (also known as Sericá) is a traditional Portuguese dessert originating from the Alentejo region. It is a type of pudding made with eggs, sugar, milk, and flour, and is often flavored with cinnamon. The dessert is known for its light and fluffy texture, which is achieved by carefully folding in beaten egg whites.

History

The origins of Sericaia are believed to date back to the 16th century, with influences from the conventual sweets tradition, which were desserts created by nuns in Portuguese convents. The recipe has been passed down through generations and remains a popular dessert in Portugal, especially in the Alentejo region.

Ingredients

The main ingredients used in Sericaia include:

• Eggs
• Sugar
• Milk
• Flour
• Cinnamon

Preparation

The preparation of Sericaia involves several steps: 1. The egg yolks are beaten with sugar until the mixture is pale and creamy. 2. Milk is heated and gradually added to the egg yolk mixture, followed by the flour. 3. The mixture is cooked over low heat until it thickens. 4. Egg whites are beaten until stiff peaks form and then gently folded into the mixture. 5. The batter is poured into a baking dish, traditionally a clay dish, and sprinkled with cinnamon. 6. The dessert is baked until it is golden brown and has a cracked surface.

Serving

Sericaia is typically served warm or at room temperature. It is often accompanied by a side of plum compote, which adds a sweet and tangy contrast to the dessert's creamy texture.

Cultural Significance

Sericaia holds a special place in Portuguese culinary heritage, particularly in the Alentejo region. It is often prepared for festive occasions and family gatherings. The dessert's unique texture and flavor make it a beloved treat among locals and visitors alike.

Related Pages

• Portuguese cuisine
• Alentejo
• Conventual sweets
• Pudding
• Cinnamon