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freshly baked tigelada custard

Portuguese Tigelada Custard Baked in Clay

A simple, creamy Portuguese custard baked in a rustic clay dish. The custard is smooth and lightly caramelized on top, perfect as a warm dessert or a sweet treat for coffee time. Easy to make and perfect for sharing with friends and family.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dessert
Cuisine: Portuguese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 pinch of salt
  • Butter for greasing the clay dish
Optional: a sprinkle of cinnamon or powdered sugar for serving

Method
 

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease a clay baking dish thoroughly with butter.
  2. Mix Eggs and Sugar: In a bowl, whisk eggs and sugar together until smooth.
  3. Add Milk and Flavorings: Gradually whisk in milk, flour, vanilla extract, lemon zest, and a pinch of salt. Ensure mixture is lump-free.
  4. Pour Custard into Clay Dish: Pour the mixture into the greased clay dish. Tap gently on the counter to remove air bubbles.
  5. Bake Slowly: Place the dish in the oven and bake for 35–45 minutes. The custard should be golden on top and slightly firm when jiggled.
  6. Cool: Let it cool for at least 20 minutes before serving. The custard will firm up slightly as it cools.
  7. Serve: Slice into wedges or scoop into bowls. Optionally, sprinkle with cinnamon or powdered sugar.

Notes

  • Use room temperature eggs and milk to help the custard set evenly.
  • A clay dish is preferred, but any oven-safe ceramic will work.
  • Low and slow baking gives the best creamy texture.
  • Can be made a day ahead and gently reheated before serving.