Gaspacho Octopus salad with sweet potato Roasted black pork sirloin with plums from Elvas Almond tartlets santa clara style SERICAIA Makes 10 to 12 serving for a dessert 12 egg whites 12 egg yolks 1 litre full fat milk rind of 1 lemon 6 tablespoons of corn flour 500g of sugar 1 cinnamon stick ground cinnamon vanilla (optional) Mix the egg yolks with the sugar in an electric mixer. Beat the mixture until it has the color and consistency of a slightly runny mayonnaise. Keep the egg whites and set aside. Mix the milk with the lemon rind and add the cinnamon stick. Pour in a pan, put the pan on the stove and let it simmer for a little while. Dissolve the flour with some cold milk. Add to the egg-sugar mixture and then stir in the milk. Set over low heat and cook, stirring constantly, until it thickens. Remove from the heat and allow to cool. Beat the egg whites stiffly and then gently fold into the egg-sugar-milk mixture. Now remove the cinnamon stick and the lemon rind. Spoon into a well buttered flan mould. Sprinkle abundantly with ground cinnamon. Bake at a high temperature (225c) until ready. When the surface cracks and looks golden the dish is ready.