Tasty Baked Custard: A Delightful Twist on Tigeladas

Ingredients

In this adaptation, we have incorporated the Western American preference for vanilla flavoring, which adds a delightful twist to the traditional Portuguese Tigeladas. Additionally, the baking technique used in this recipe gives the custard a golden-brown top, adding a visual appeal that is characteristic of Western American desserts. We alse have the original recipe for Tigeladas, so you can check it out.

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 6 large eggs 6 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 38g, 36g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
3. 3.
   In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
4. 4.
   Slowly pour the warm milk into the egg mixture, whisking continuously.
5. 5.
   Grease a baking dish with butter and pour the custard mixture into it.
6. 6.
   Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
7. 7.
   Carefully transfer the roasting pan to the preheated oven and bake for 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
8. 8.
   Remove the baking dish from the water bath and let it cool to room temperature.
9. 9.
   Once cooled, refrigerate the custard for at least 2 hours, or until chilled.
10. 10.
    Serve the Creamy Vanilla Baked Custard chilled and enjoy!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the sugar and vanilla extract. This will ensure a smooth and well-incorporated custard mixture.

Tips & Tricks

• For a richer flavor, you can substitute half of the whole milk with heavy cream.
• To add a hint of citrus, you can zest a lemon or orange into the custard mixture before baking.
• Serve the custard with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.
• Make sure to let the custard cool completely before refrigerating to avoid condensation forming on the surface.
• To check if the custard is done, gently shake the baking dish. The center should jiggle slightly while the edges are set.

Serving advice

Serve the Creamy Vanilla Baked Custard chilled in individual ramekins or dessert bowls. Garnish with a dusting of cocoa powder or a sprig of fresh mint for an elegant presentation.

Presentation advice

To create an eye-catching presentation, serve the custard in clear glass dessert dishes, allowing the golden-brown top and creamy interior to be visible. You can also drizzle a caramel sauce over the custard for an added touch of elegance.