Encharcada
From Wikipedia, the free encyclopedia
 Encharcada | |
| Alternative names | Encharcada de ovos;[1] Encharcada de fios de ovos;[2] Encharcada Alentejana;[3] Encharcada de Évora;[4] Encharcada conventual[5] |
|---|---|
| Type | Conventual sweet Pudding |
| Course | Sobremesa |
| Place of origin | Portugal |
| Region or state | Évora, Alentejo |
| Main ingredients | Egg yolks, sugar, water |
| Ingredients generally used | Cinnamon, lemon zest |
| Similar dishes | Fios de ovos, Doces de ovos |
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled.[6]
Like many other conventual sweets that developed in the 15th century, encharcada contains a substantial amount of egg yolks and sugar.[7] It is believed that the dish was created in the Convento de Santa Clara in Évora, Alentejo.[8] The dish is named after the method in which the eggs are cooked, encharcado, lit. 'to soak'―drenched, in hot sugar syrup.[9]
Doces de ovos and fios de ovos are similar conventual sweets made with the similar ingredients. Doces de ovos is cooked at a lower temperature in order to prevent curdling of the eggs.[10] Fios de ovos is drizzled into fine threads and drained before using it in other desserts.[11]
