Convent of Santa Clara Egg Yolk Confection - Évora

Encharcada of the Convent of Santa Clara - Évora

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

Serving suggestions: Herdade do Estacal Lemon Rosquillas or Lemon Biscuits, ideal for balancing the richness of this convent sweet.

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

Its moist texture and enveloping flavour call for pairings that balance the sweetness and elevate the dining experience.

Ingredients (serves 4–6)

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

Preparation

1. Heat the sugar with the water and let it boil until it reaches a very soft pearl stage.
2. Meanwhile, lightly beat the eggs.
3. Once the syrup reaches the right consistency, slowly pour in the eggs through a fine-mesh strainer, making circular movements.
4. Cook the encharcada, stirring from the sides towards the centre with a spatula to prevent a crust from forming.
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 to brown.

Pairing

With its balanced sweetness and enticing notes, Vasquinho Fortified Wine pairs perfectly with the intensity of the encharcada, creating a harmonious connection between the wine and the sweet.
Delicate and floral, Rosemary Honey with Comb can complement the dish, adding an aromatic touch typical of the Alentejo.
As an accompaniment, Lemon Rings or Biscuits add 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 shown are estimates based on food composition tables and may vary depending on the ingredients used, preparation methods and quantities actually consumed. This information is provided for guidance only.

For another Alentejo sweet treat recipe, discover the Convent of Vidigueira Almond Cake.

Sources

Editorial Verbo

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