Sericaia, ou Ile flottante à la Portugaise
Serves : 4 people
Preparation : 20 minutes
Cooking : 1 hour 15
Wait : 30 minutes
Ingredients
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6 eggs
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2.1 oz of wheat flour gluten-free
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8.8 oz of brown sugar or Muscovado for a richer flavor
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2 strips of lemon zest
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1 stick of cinnamon
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1/3 tbsp of vanilla extract 2–3
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2.1 cup of water
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1 pinch of coarse salt
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4 plums in syrup If you can find them, choose Elvas plums—they’re from Portugal and delicious
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fine salt
Instructions
Pour the milk into a saucepan, and add the lemon zest, the cinnamon stick, and a pinch of salt. Place over medium heat and bring to a boil, then remove from heat and set aside.
Strain the flavored milk through a fine-mesh sieve to remove the cinnamon and zest, then pour it back into the saucepan. Mix in the flour and return to the heat, whisking constantly to prevent lumps. Let the mixture thicken, then remove from the heat.
Separate the egg yolks and whites into two bowls. Set the whites aside at room temperature, and beat the yolks with half the sugar (using an electric mixer). When the mixture is pale and thick, add the vanilla extract.
Add the blanched egg yolk to the still-warm milk, and mix well with a spatula.
Return to the heat, continue stirring until the mixture thickens, then remove from the heat and let it cool again.
Take the egg white out of the fridge and beat it until stiff peaks form, adding the remaining sugar. Preheat the oven to 180°C.
Gently fold the beaten egg whites into the cream using a spatula, being careful not to overmix so that the egg whites retain their light, airy texture.
Pour the mixture into a pie dish or individual ramekins, smooth the surface, and sprinkle generously with cinnamon.
Bake for one hour, until the mixture has risen. To check if it’s done, insert a thin knife or a toothpick; if any batter sticks to it when you pull it out, return it to the oven.
Remove from the oven, let cool completely, and serve with a plum in syrup for each guest.