These Easy Portuguese Queijadas are small, creamy custard cups that are simply delicious! They have a sweet and smooth filling, wrapped in a lovely golden crust.
Whenever I make these, I can’t help but smile. They’re perfect as a treat with coffee, and let’s face it, who can resist a dessert that’s this cute? 😄
Making Queijadas is quite easy; just mix the ingredients, bake, and enjoy! I love sharing them with friends as they always disappear quickly!
Key Ingredients & Substitutions
Sugar: Granulated sugar is key for sweetness, but you could use coconut sugar or a sugar substitute like stevia if you’re watching your sugar intake.
Milk: Whole milk gives the best creaminess, but you can swap it with almond milk or oat milk for a dairy-free version. Just keep in mind the flavor might change a bit.
Eggs: Eggs create the custard’s texture. If you’re vegan, replace each egg with 1/4 cup of silken tofu or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.
Flour: All-purpose flour is traditional, but you can try almond flour or gluten-free flour for a different take. Just be aware that the texture may vary.
Lemon Zest: The zest adds a lovely flavor. If you don’t have a lemon, a dash of orange zest could work, or just skip it if you prefer a cleaner custard taste.
What’s the Best Way to Ensure a Smooth Custard Texture?
To achieve that lovely, creamy texture, mixing is crucial! Here’s how to do it:
- Whisk your eggs and sugar until they’re completely blended and slightly frothy for the best base.
- Sift in the flour gradually while whisking to prevent clumps. This makes for a smoother batter.
- When adding the warm milk, pour slowly and keep whisking. This avoids cooking the eggs too quickly.
- Mix everything just until combined. Overmixing can introduce air bubbles, which can affect the texture once baked.
Following these steps will help you create custard cups that are velvety smooth and oh-so-delicious!
Easy Portuguese Queijadas – Creamy Custard Cups
Ingredients You’ll Need:
- 1 cup granulated sugar
- 1 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Butter or oil for greasing molds
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25-30 minutes to bake. You may want to let them cool for a few minutes before serving, so plan for about an hour in total. It’s a simple and quick dessert to whip up!
Step-by-Step Instructions:
1. Prepping the Oven and Molds:
First, preheat your oven to 350°F (175°C). While the oven is heating up, lightly grease your small tart or muffin molds with butter or oil to prevent sticking later on.
2. Mixing the Base:
In a medium-sized bowl, crack the three large eggs and add the granulated sugar. Using a whisk, mix them together until the mixture is smooth and slightly creamy. This part is a lot of fun—just keep whisking until it looks perfect!
3. Incorporating the Flour:
Next, gradually sift in the flour while mixing well. This way, you avoid pesky lumps in your batter. Make sure the flour is fully incorporated before moving on to the next step!
4. Adding the Milk:
Gently warm up the milk in a small saucepan (don’t let it boil!). Once it’s warm, slowly pour it into the egg mixture while whisking continuously. This step helps keep the eggs from scrambling—nobody wants that!
5. Final Touches:
Now, add the melted butter, vanilla extract, and lemon zest if you’re using it. Mix everything together until the batter is smooth and perfectly combined.
6. Filling the Molds:
Time to fill the molds! Carefully pour the batter into each, filling them about 3/4 full. Don’t worry if they look a little uneven; they will spread while baking!
7. Baking:
Place the filled molds in the oven and bake for about 25-30 minutes. Keep an eye on them—you’re looking for a lightly golden top, and a skewer inserted into the center should come out clean when they are ready.
8. Cooling:
Once baked, remove the queijadas from the oven and allow them to cool in the molds for a few minutes. After that, carefully take them out and let them cool on a wire rack.
9. Serving:
If you wish, dust your queijadas with powdered sugar for a lovely finishing touch. They can be served warm or at room temperature—perfect for sharing with friends or enjoying yourself!
Enjoy your creamy and delightful Portuguese Queijadas!
FAQ
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but the queijadas may be a little less creamy. To enhance the richness, consider adding a bit more butter or using half-and-half if you have it on hand.
How Can I Store Leftover Queijadas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold or reheat them briefly in the microwave for a warm treat!
Can I Freeze Queijadas for Later?
Absolutely! Let the queijadas cool completely, then wrap them tightly in plastic wrap or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge before enjoying!
What If I Don’t Have Mini Tart Molds?
No problem! You can use a muffin tin or even silicone cups. Just make sure to adjust the baking time slightly—larger molds may take a few more minutes to bake through.
