Alentejo Sericaia with Cinnamon and Elvas Plums

What you need

• 600 ml (2 1/2 cups) whole milk
• 1 piece cinnamon stick
• 1 piece lemon zest, peeled in a wide strip
• 100 g (3/4 cup) all-purpose flour
• 6 large eggs, separated
• 150 g (3/4 cup) sugar
• 1 pinch salt
• 1 tsp butter, for the dish
• 1 tsp ground cinnamon, for dusting
• 8 plums in syrup, Elvas plums or stewed plums, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a shallow 25 cm (10 in) round baking dish, preferably earthenware, with the butter.

2. 2

   Whisk the flour with 150 ml of cold milk in a saucepan until smooth. Whisk in the rest of the milk.

3. 3

   Add the cinnamon stick and zest. Cook over medium heat, stirring all the time, until the mixture thickens into a custard, 6-8 min.

4. 4

   Remove the zest and cinnamon stick. Let the mixture cool for 10 min, stirring now and then so no skin forms.

5. 5

   Separate the eggs. Beat the yolks with 100 g (1/2 cup) of the sugar until pale and thick, 3 min.

6. 6

   Whisk a ladle of the warm custard into the yolks, then scrape the yolks into the saucepan and stir well. Let this cool until just warm.

7. 7

   Whisk the whites with the salt until foamy. Add the remaining sugar in a stream and beat to stiff, glossy peaks.

8. 8

   Fold the whites into the custard in 2 additions, gently, until no white streaks are left.

9. 9

   Spoon the batter into the dish in uneven dollops, so the top looks rough and peaked. Dust with ground cinnamon.

10. 10

    Bake until puffed and deep golden with some dark spots, 35-40 min. Halfway through, score the top lightly with a knife to make the typical cracks.

11. 11

    Cool for 15 min, then serve warm or at room temperature, with the plums beside each portion.

Imported from apitadadopai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.