🇵🇹 Portugal · Dessert
Encharcada
By eatmundo · August 4, 2026
🇵🇹 PTA rich, decadent, and syrupy egg-based dessert originating from Alentejo. It is famous for its dense, custard-like texture and intense golden color.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, combine 500g sugar and 250ml water, bringing it to a boil until it forms a 'thread stage' syrup (105°C).
- 2
Whisk 12 egg yolks in a bowl, then gradually temper them by pouring a small amount of the hot syrup into the yolks.
- 3
Return the mixture to the saucepan, add 250g almond meal and 1 tsp cinnamon, and cook over very low heat.
- 4
Stir continuously with a wooden spoon for 15-20 minutes until the mixture thickens significantly into a deep yellow custard.
- 5
Watch carefully: do not let it boil vigorously or the yolks will curdle; look for a glossy, thick consistency.
- 6
Pour the mixture into a shallow earthenware dish, spreading it evenly to reach a height of about 3 cm.
- 7
Let the dessert rest at room temperature for at least 30 minutes to set properly before serving.
- 8
Dust the top lightly with a touch of extra cinnamon before serving in small portions, as it is very rich.
Frequently Asked Questions
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.
Can I use ground almonds instead of almond meal?+
Yes, but ensure they are finely ground to maintain the smooth, luxurious mouthfeel of the dessert.
Why does the mixture curdle?+
Curdling happens if the heat is too high; always use the lowest heat setting and stir constantly.
Is it meant to be firm like a cake?+
No, it is a very soft, pudding-like dessert that should be served with a spoon rather than sliced.
🇵🇹 PTMundo Match
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