Alentejo sericaia custard cake

Ingredients

• 750 ml milk
• 8 eggs
• 200 g sugar
• 80 g plain flour
• 1 cinnamon stick
• Lemon peel
• Ground cinnamon to dust
• Optional preserved Elvas plums to serve

Step-by-step method

1. Warm milk with cinnamon and lemon peel; infuse and remove flavourings.
2. Mix yolks, sugar and flour; gradually whisk in warm milk without scrambling.
3. Cook gently while stirring until thickened, then cool slightly.
4. Whisk egg whites to firm peaks, fold into custard and spoon mounds into a greased earthenware dish.
5. Dust with cinnamon and bake at 180°C for 25–30 minutes until cooked through and set.