Encharcada from the Convent of Santa Clara - Évora

Encharcada of the Convent of Santa Clara - Évora

Pairing: Vasquinho Fortified Wine – Herdade do Estacal | Rosemary Honey with Honeycomb – Herdade do Estacal

Serving suggestions: Lemon Rings or Lemon Biscuits from Herdade do Estacal, ideal for balancing the intensity of this convent sweet.

The Encharcada of the Convent of Santa Clara, from Évora, is one of the greatest symbols of convent confectionery in Alentejo. Rich in egg yolks and sugar, this dessert reflects the tradition of convents, where an abundance of eggs gave rise to intense, delicate recipes deeply rooted in the region.

Its moist texture and enveloping flavor call for pairings that balance the sweetness, elevating the gastronomic experience.

Ingredients (serves 4–6 people)

• Egg yolks 22
• Egg whites 4
• Sugar 750 g
• Water 2 dl
• Cinnamon, as needed

Preparation

1. Bring the sugar and water to the heat and let it boil until it reaches a very soft pearl stage.
2. Meanwhile, lightly beat the eggs.
3. Once the syrup has reached the right consistency, slowly pour in the eggs through a mesh strainer, using circular motions.
4. Let the encharcada cook, stirring from the sides toward the center with a spatula, avoiding the formation of a crust.
5. Remove from the heat when the eggs are cooked but there is still a little syrup.
6. Pour into a deep dish, sprinkle with cinnamon, and place in a very hot oven just long enough to toast.

Pairing

With its balanced sweetness and alluring notes, Vasquinho Fortified Wine perfectly accompanies the intensity of the encharcada, creating a harmonious connection between the wine and the sweet.
The delicate, floral Rosemary Honey with Honeycomb can complement the dish, adding an aromatic touch typical of Alentejo.
As an accompaniment, the Lemon Rings or Lemon Biscuits offer lightness and contrast to the richness of the dessert.

Nutritional Information:

Per serving (1 portion)

• Energy: 450 – 520 kcal
  
• Protein: 12 – 16 g
  
• Total fat: 18 – 24 g
  
• of which saturated: 6 – 8 g
  
• Carbohydrates: 55 – 65 g
  
• Sugars: 50 – 60 g
  
• Fiber: < 1 g
  
• Salt: < 0.3 g

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, preparation methods, and quantities actually consumed. This information is provided for guidance only.

Sources

Editorial Verbo

Traditional recipe from Alentejo, adapted by Herdade do Estacal for the “At the Table with Alentejo” blog.