Portuguese custard cups

Portuguese custard cups: Delicious delicacies for your guests. Image: Msi Muzi Mathebula

Portuguese custard cups: Creamy desserts as a special treat

Indulge in a creamy dessert when you bite slowly into these Portuguese custard cups. A treat you will not easily forget.

Portuguese custard cups

Portuguese custard cups: Delicious delicacies for your guests. Image: Msi Muzi Mathebula

Looking for a creamy, indulgent dessert to spoil your family? These Portuguese custard cups are a delightful, sweet surprise to enjoy for teatime or as a delicious dessert after the main meal.

This mouth-watering delicacy almost reminds one of milk tart but it is not quite the same.

Tips when preparing your Portuguese custard cups

After rolling out the pastry, make sure to place it in the freezer for 10 minutes. After removing the pastry from the freezer, cut it into 1 cm thick discs. Next, roll the discs out to about 3 mm thickness but be careful not to roll them out too much as you may lose the puffiness of the pastry.

Cooling the pastry is key in this recipe. After laying out the muffin moulds with the rolled out pastry, place the muffin pan with the pastry in the freezer for 15 minutes. When you remove it from the freezer again, you can pipe the delicious creamy custard inside the pastry shells and pop them into the oven to bake to perfection.

Portuguese custard cups recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Moderate
Servings

12

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • 500 ml milk

  • 5egg yolks

  • 60 ml cornflour

  • 60 ml cake flour

  • 20 ml custard powder

  • 500 ml water

  • 400 g sugar

  • zest from 2 oranges

  • 1 vanilla pod

Method

  • Preheat the oven to 200°C and lightly grease a 1×12 hole muffin pan.
  • Make a syrup by combining the water, sugar, zest and vanilla. Add the ingredients to a pot and bring to a boil. Make sure there is 500 ml syrup.
  • Add milk to the syrup and bring to boil.
  • Combine egg yolks, cornflour, flour and custard powder with 125 ml of the milk mixture and whisk well to ensure that there are no lumps.
  • Add a third of the hot milk mixture to the egg mixture, a ladleful at a time whisking constantly.
  • Strain the egg mixture into the remaining milk mixture and return to the heat, whisking constantly.
  • Bring it back to gently simmer cover a medium heat.
  • Remove from heat, cover the surface with plastic wrap and let it cool.
  • Roll the pastry out on a lightly floured surface until it is about 4,5cm in diameter. Place it in the freezer for 10 minutes to cool.
  • Remove the pastry from the freezer and cut it into 1 cm thick discs.
  • Gently roll the discs out to about 3 mm thick, maintaining the circular shape.
  • Be careful not to roll it out too much as this will destroy the puff layer.
  • Line the muffin pan with the pastry and place it in the freezer for 15 minutes.
  • Pipe the custard into the pastry shells so that they are about three-quarters full bake them until the custard has a slightly burnt appearance and the pastry is cooked for about 15 minutes, cool slightly before serving.

Notes

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