baking · vegetarian
Sericaia
Alentejo cinnamon custard soufflé-cake baked until cracked, served with Elvas plums.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Infuse milk with cinnamon and lemon.
-
2
Whisk yolks, sugar and flour; add milk and cook until thick; cool.
-
3
Fold in stiffly beaten whites.
-
4
Spoon into the dish in large dollops and dust with cinnamon.
-
5
Bake at 220°C (425°F) for 20–25 minutes until cracked; serve with plums.
