Sericaia (Alentejo Baked Egg Pudding)
Why this recipe works
- Soft custardy texture: Warm milk and beaten eggs bake into a light set that stays tender when removed from the oven with a gentle wobble.
- Simple aromatic flavour: Lemon-infused milk and cinnamon add warmth and fragrance without overpowering the delicate egg pudding.
- Everyday ingredients: The pudding relies on common baking staples, making it practical while still feeling distinctive.
Get the most out of this recipe
Timing notes
- Let it settle before serving: A 10-minute rest allows the puffed pudding to relax into its characteristic custardy texture.
- Serve warm or at room temperature: The texture is softest when warm, but it also holds well at room temperature once fully set.
Texture tips
- Whisk until foamy: Beating the eggs and sugar until slightly foamy helps the pudding rise and keeps the finished texture light.
- Keep a gentle wobble: Remove the pudding while the centre still moves slightly; it will continue to set as it stands.
Ingredient notes
- Use whole milk: Whole milk gives the pudding a fuller, more rounded custard texture than lower-fat milk.
- Lemon zest options: Dried lemon zest gives a subtle citrus note, while freshly grated zest tastes brighter and more fragrant.
- Cinnamon finish: A final dusting of cinnamon is part of the dish’s recognisable warm, aromatic profile.
Make-ahead tips
- Make ahead if needed: Bake, cool completely, then cover and refrigerate for up to 2 days.
- Reheat gently: For a warm serving, reheat in a 160°C (320°F) oven until just warmed through.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Melt the unsalted butter and brush it over a baking dish, making sure the sides are well coated.
- Warm the whole milk in a saucepan over medium heat until steaming but not boiling. Whisk in the dried lemon zest, then take off the heat and leave for 5 minutes to infuse.
- In a mixing bowl, whisk the caster sugar with the fine sea salt and plain flour until evenly combined. Whisk in the eggs until smooth and slightly foamy.
- Whisk the warm milk into the egg mixture in a steady stream until fully combined. Pour into the buttered baking dish.
- Bake for 25 to 30 minutes, until puffed and lightly golden, with the centre still having a gentle wobble. Leave to stand for 10 minutes so it settles into a custardy texture.
- Dust the top with ground cinnamon. Serve warm or at room temperature.
Recipe notes
Tips
- For the lightest texture, whisk the eggs and sugar until noticeably foamy before adding the milk.
- Do not overbake: the pudding should still wobble in the centre when you take it out, as it will continue to set as it stands.
- Eggs are lightly set in this dessert; if serving pregnant people, young children, older adults, or anyone immunocompromised, bake until the centre is fully set.
Substitutions
- Replace dried lemon zest with lemon for a fresher citrus note; finely grate the zest and use the same amount.
- Replace caster sugar with granulated sugar for a slightly more rustic texture.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Serve chilled or bring to room temperature; for a warm serving, reheat in a 160°C (320°F) oven for 8 to 10 minutes until warmed through.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Eggs Gluten Milk Wheat
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