Sericaia is the Alentejo's most elegant dessert: an airy pudding of eggs, milk, sugar and cinnamon, baked fiercely in a shallow clay dish until the surface rises, cracks and scorches in tiger stripes.
Its story runs through the convents — and, legend says, through Goa and the Portuguese east before that. The classic service pairs a warm slice with ameixas de Elvas, the candied greengage plums of the fortress town near the Spanish border, whose syrupy depth answers the pudding's lightness.
Most traditional restaurants in Évora keep it on the menu; few desserts say Alentejo with more authority.
⭐ Must-try:
Sericaia com ameixa de Elvas
Highlights
- Cloud-soft egg-and-cinnamon pudding
- Baked until the surface cracks in stripes
- Served with candied ameixas de Elvas
- A convent recipe with legends reaching to Goa
- The region's grandest dessert pairing
Frequently asked questions
What are ameixas de Elvas?
Candied greengage plums from Elvas, made since the 16th century — sweet, syrupy and protected by origin status.
Is sericaia served warm?
Ideally slightly warm or at room temperature, when the texture is at its softest.