Ingredients:

• 1 lemon
• 1 Lt Milk
• 1 cinnamon bun
• 12 Eggs
• 150gr Flour
• 500gr Sugar
• Cinnamon to taste
• Salt to taste

Preparation:

Turn the oven on to 225° C.

Bring the milk to the boil in a saucepan, along with the lemon zest, cinnamon buns and a little salt. Remove from the heat when ready and leave to cool.

Put the egg yolks in a bowl and beat with the sugar until you get a fluffy cream.

Gradually dissolve the flour in the milk in a saucepan, add the creamed egg yolks and sugar and stir well until it thickens over a low heat.

Remove from the heat, remove the lemon peel and cinnamon stick and leave to cool.

In a bowl, beat the egg whites until stiff and carefully add them to the previous mixture when it is cold or lukewarm.

In a deep, wide earthenware dish, place the mixture in mismatched spoonfuls, sprinkle with cinnamon and bake for about an hour.

Check the cooking with a toothpick and when it’s dry in the center, your sericaia is ready.