Portuguese Custard Cups Recipe

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Feb 6, 2024 · Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup …

Ratings: 153
Category: Dessert
Calories: 210 per serving
1. Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
2. Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
3. Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
4. Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.

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Apr 19, 2023 · Remove the cinnamon and lemon rind. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will …

Rating: 5/5(118)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 258 per serving
1. Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil). Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use. You can make this in advance and
2. Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle. Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along. Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.
3. Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. (Cut a thin layer off each end and discard.)Use a standard size non-stick muffin pan. Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin. Use your thumbs to press the pastry down and up the sides to the very top to fit the mold. Pour the prepared custard into each pastry case to about 3/4 of the way full. Don't fill them too full or the custard will overflow onto the rims of the tart crusts. Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F). You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10

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Oct 6, 2017 · Cut into 1.5cm (½in) thick slices. Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press …

1. Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.
2. Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry. Cut into 1.5cm (½in) thick slices.
3. Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.
4. Place the custard powder and sugar in a bowl with the vanilla paste and egg yolks. Add a little milk and whisk to form a smooth paste.

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Jul 5, 2018 · Lightly grease a 12 tray muffin pan. Preheat the oven to 400 F degrees 200 C. Use pre-rolled pastry, or roll out puff pastry to thin rectangle. …

1. Put the egg yolks, sugar and cornstarch in a pan and whisk together. Gradually whisk in the milk until smooth.
2. Lightly grease a 12 tray muffin pan.
3. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. I will sometimes turn on the broiler for a few minutes to get a few extra burn marks which is a distinct feature of this tart.

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Jun 25, 2019 · Preheat the oven to 550°F (290°C), and lightly grease a 12-cup muffin tin. Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Cook without stirring until it …

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Feb 16, 2020 · Cream eggs and sugar in a large mixing bowl. Add vanilla extract and lemon zest. Slowly incorporate the flour and baking powder mixture with milk mixture. Fill prepared

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Apr 16, 2021 · To prepare the custard filling first make a sugar syrup with water, sugar, lemon peel, and cinnamon sticks. Add it to a thickened mixture of flour, salt, milk, and vanilla extract. Add egg yolks and mix to combine. Strain the …

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Nutrition Facts Nutrition Facts Table: Serving Size: 1 tart Servings: 12 Amount Per Serving: Calories: 200 Total Fat: 10g Saturated Fat: 5g Cholesterol: 110mg Sodium: 120mg Total …

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Nov 15, 2020 · Preheat oven to 550 F. Prepare sugar syrup: In a saucepan, add the sugar, water, cinnamon stick, and lemon peel. Without stirring, bring to a simmer until it reaches 225 F. Set …

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Sep 1, 2021 · Turn off the heat and set it aside to infuse. In a separate saucepan, combine milk and cream and place over medium heat. Allow the mixture to come to a simmer, then remove from the heat and set aside to cool down. To a large …

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Jan 3, 2024 · Assembly and Baking: Preheat the oven to 550°F (290°C) with baking stones inside for at least one hour. Roll out the pastry on a lightly floured surface, cut into pieces, and shape …

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Apr 15, 2020 · In the meantime, you can pre-heat the oven to 500F. Whisk the custard back into a creamy consistency and fill a piping bag, with or without a nozzle. Once the oven is ready, take the chilled tart shells out. Trim the edges. …

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Use cooking spray or melted butter to lightly grease 12 egg tart molds OR a 12-cup regular muffin pan. Press each piece of puff pastry down and up onto the sides of the muffin holes until evenly distributed. Place the molds or muffin …

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Starting on the shorter side, roll the puff pastry sheets into a log. Wrap each log in parchment or plastic wrap and place in the fridge. 2. Make the custard. Whisk the egg yolks, whole egg, milk, sugar, and cornstarch until smooth and there are …

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Dec 12, 2023 · Instructions. Preheat the oven to 350°F (180°C). In a bowl beat eggs, then add the milk and Vanilla Extract. In a separate bowl, combine sugar and flour. Add dry ingredients, …

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Nov 27, 2017 · First, make a syrup by boiling the water with the xylitol, cinnamon and lemon peel (if using). Boil for 5 mins, until reduced by half. Remove the peel, pour into a cold bowl and allow to cool while you whisk the eggs, egg yolks …

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Feb 28, 2022 · Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit). Lightly grease a 12-cup muffin tin. Add the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a …

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