Soaked from the Convent of Santa Clara - Évora

Convent of Santa Clara's Encharcada - Évora

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

Serving Suggestions: Lemon Rosquinhas or Lemon Biscuits from Herdade do Estacal, ideal for balancing the intensity of the conventual sweet.

The Encharcada do Convento de Santa Clara, from Évora, is one of the greatest symbols of Alentejo's conventual sweets. Rich in egg yolks and sugar, this dessert reflects the tradition of convents, where the abundance of eggs gave rise to intense, delicate, and deeply characteristic regional recipes.

Its moist texture and enveloping flavour 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 to taste

Preparation

1. Bring the sugar and water to a boil until it reaches a very weak pearl stage.
2. Meanwhile, lightly beat the eggs.
3. Once the syrup is ready, slowly pour the eggs through a fine-mesh sieve in circular motions.
4. Allow the encharcada to cook, stirring from the sides towards the centre with a spatula, preventing the formation of a crust.
5. Remove from heat when the eggs are cooked, but there is still some syrup.
6. Pour into a deep dish, sprinkle with cinnamon, and bake in a very hot oven just to brown.

Pairing

Vasquinho Fortified Wine, with its balanced sweetness and enveloping notes, perfectly accompanies the intensity of the encharcada, creating a harmonious link between the wine and the sweet.
The Rosemary Honey with Honeycomb, delicate and floral, can complement the dish, adding an aromatic touch typical of the Alentejo.
As an accompaniment, Lemon Rosquinhas or 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 saturates: 6 – 8 g
  
• Carbohydrates: 55 – 65 g
  
• Sugars: 50 – 60 g
  
• Fibre: < 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 indicative purposes.

Sources

Editorial Verbo

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.