Preparation

• Carefully separate the yolks from the whites, ensuring that no whites remain with the yolks.
• Beat the yolks until you achieve a frothy texture, similar to that of a soft foam. This process may take about 3-4 minutes.
• Add the sugar and butter to the yolks and beat everything together for about 5 minutes, until you obtain a light and whitish cream.
• Dissolve the condensed milk in the milk, heating slightly if necessary, and stir constantly to ensure complete mixing.
• Incorporate this mixture into the yolk batter and stir thoroughly until everything is well integrated.
• Grease an oven-safe dish with a bit of butter, covering the entire base and sides to prevent the contents from sticking.
• Fill the dish with the prepared batter and sprinkle sugar evenly over the top.
• Dissolve the starch in a little cold milk and add it to the bowl with the egg yolks. Stir well until there are no lumps.
• Pour water into the oven tray so the siricaia can bake in a bain-marie. The water should cover approximately half the height of the inner dish.
• Preheat the oven to 180ºC and bake the preparation for about 1 hour until it is golden and firm inside.
• Remove the siricaia from the oven and let it cool at room temperature for at least 1 hour.
• Once cooled, place it in the refrigerator for 24 hours before consuming. This will allow the flavors to fully develop.