Tigelada (Portuguese Egg Custard)
A rustic, slow‑cooked egg custard baked in a clay pot, perfect for a warm, comforting Portuguese breakfast.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Preheat the oven to 180°C / 350°F (160°C fan) and place a shallow clay or ceramic dish on a baking tray.
-
Step 2 of 5
In a saucepan combine milk, vanilla pod, seeds, cinnamon stick and lemon zest; bring just to a simmer, then remove from heat and let infuse for 5 minutes.
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Step 3 of 5
Whisk together eggs and sugar in a bowl until pale, then gradually pour the warm milk through a sieve, discarding the spices, stirring constantly.
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Step 4 of 5
Stir in the softened butter until smooth, then pour the mixture into the prepared dish.
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Step 5 of 5
Bake in the middle of the oven for 30–35 minutes, or until the custard is set around the edges but still slightly wobbling in the centre; a knife should come out clean when inserted near the edge.
Notes from the kitchen
If clay pots are unavailable, a shallow glass baking dish works fine. Serve warm or at room temperature, dusted with a pinch of cinnamon. Leftovers keep refrigerated for 2 days.
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