By eatmundo · August 4, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
12 matchesDishes from other countries' kitchens, made from the same core ingredients as Encharcada. The percentage is the share of ingredients the two recipes have in common.
Tocino de Cielo (Heaven's Bacon Custard)In Spain · same ingredients· Same technique80%
Pinched Gold Egg Yolks (Thong Yip)In Thailand · same ingredients67%
Golden Egg ThreadIn Thailand · same ingredients67%
A rich, decadent, and syrupy egg-based dessert originating from Alentejo. It is famous for its dense, custard-like texture and intense golden color.
According to eatmundo's ingredient comparison, the closest dish to Encharcada from another cuisine is Tocino de Cielo (Spain): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a wide, shallow pan, combine 500g sugar and 250ml water and bring to a boil. Boil until the syrup reaches the 'thread stage' (105°C).
- 2
Break up the 12 egg yolks with a fork, beating only lightly so they do not foam. Do not add any syrup to them.
- 3
Keep the syrup at a steady boil over medium heat. Pour the yolks into it in a thin stream, moving in circles over the whole surface. Do not stir.
- 4
Let the yolks set in the boiling syrup into soft strands and curds for 2 minutes. Then gently lift and turn them with a spatula and cook 5 minutes more, until they are set and soaked with syrup.
- 5
Watch carefully. Turn the curds gently rather than stirring or beating, so they stay in soft, moist pieces. Take the pan off the heat while some glossy syrup still surrounds them; do not let it boil dry.
- 6
Transfer the curds with their syrup to a shallow ovenproof earthenware dish and spread them evenly to a height of about 3 cm.
- 7
Dust the top evenly with 1 tsp cinnamon. Put the dish under a very hot grill, or in the oven at 250°C with top heat, for 5 minutes, until the surface is browned and caramelised in spots.
- 8
Let the dessert rest at room temperature for at least 30 minutes. Serve with a spoon in small portions, as it is very rich.
Frequently Asked Questions
What is Encharcada?
Encharcada is a traditional Portuguese convent dessert from the Alentejo, made from egg yolks, sugar syrup and cinnamon. The yolks are poured into boiling syrup, where they set into soft, syrup-soaked strands ('encharcada' means 'soaked'). The top is then dusted with cinnamon and browned. It is served as a rich after-meal dessert on festive occasions.
What is the 'thread stage' in sugar syrup?
It is when the syrup forms a thin, continuous thread when pulled between two fingers, reaching about 105°C.
Does Encharcada contain almonds?
No. The traditional recipe uses only egg yolks, sugar, water and cinnamon. Adding ground almonds makes a dense paste instead of soft, syrup-soaked curds.
Why do the yolks form curds and strands?
That is intended. Poured into boiling syrup, the yolks set into soft strands that soak up the syrup, which is what gives the dessert its name. Turn them gently instead of stirring, and stop cooking while syrup remains so they stay moist.
Is it meant to be firm like a cake?
No, it is a soft, moist, syrup-soaked dessert that should be served with a spoon rather than sliced.
🇵🇹AI-generated image
