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Encharcada
Encharcada: Alentejo convent sweet of egg yolks set into golden threads in syrup, scorched with cinnamon
Alentejo convents, Évora's among them, used the yolks left over from egg whites used to starch linen and clarify wine, and encharcada, 'drenched', is one of their richest creations. Egg yolks are poured into boiling syrup, where they set into soft, golden threads and curds, then everything is dusted with cinnamon and browned under a hot grill. It is very sweet, so serve small portions in little dishes, at Christmas or a family celebration. A common mistake is stirring the yolks as they hit the syrup, which turns them into scrambled bits; let them set for a few seconds first, then lift them gently. Chef's tip: strain the yolks first, so no stringy white clings to them.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Method
0/7 doneStep 1: Put 10 ½ oz caster sugar and ¾ cup water in a wide, shallow pan (about 26 cm) and heat, stirring, until the sugar dissolves.
3 minStep 2: Boil without stirring for 6–8 minutes, until the syrup reaches the thread stage: a drop pressed between two cold spoons pulls into a thin thread (about 225°F).
8 minStep 3: Beat 10 egg yolks and 1 egg together lightly with a fork, without making them frothy.
Step 4: Keep the syrup at a gentle boil and pour in the eggs in a thin stream, moving in circles over the whole pan. Leave for 30 seconds until they set into golden threads.
1 minStep 5: With a spatula, lift and fold the threads gently from the edges to the centre so the runny parts reach the syrup. Cook for 4–5 minutes, until almost all the syrup is absorbed and the mixture is set but moist.
5 minStep 6: Spread the mixture in a shallow heatproof dish and dust thickly with 2 tsp ground cinnamon.
Step 7: Brown under a very hot grill for 2–3 minutes, watching closely, until the top is scorched in spots. Serve warm or cold; it keeps 3 days in the fridge.
3 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 51 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does encharcada take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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