Portuguese food

The food of Portugal is rich, & has a depth of intensity just like its people.

Wednesday, September 29, 2010

Creme Brulee - Tijelada


I love all things custard ever since I went to Portugal 2 years ago. Custards are everywhere in Portugal, first there's Leite de creme ( which translated means milk cream), Tigelada ( Brulee ), creme caramel, & numerous other eggy type custard that are placed in cakes or doughnuts.

For my recent birthday I received two great gifts, 1 was a mini blow torch that I'd been wanting for ages & the other was these great little pots that had the cutest colours.
I decided to make Creme brulee,which in Portugal is called Tijelada.
I used the recipe from the Masterchef site as it looked great, & make one of  the best brulee's ever.


Recipe ( Makes 6 large pots )

  • 1,200lt cream
  • 1 vanilla bean, split in half & scraped of seeds or 2 tea vanilla essence
  • 12 egg yolks
  •  1/2 cup caster sugar
  • 240g demarura sugar or caster sugar
1. Preheat the oven to 120 degrees

2. Place cream, vanilla bean & seeds in a saucepan over medium heat & bring to scalding point, then remove from the heat. Remove the vanilla bean & discard.

3. Whisk together the egg yolks & caster sugar in a bowl for 2-3 min until pale in colour.

4. Pour hot cream over the yolks, continuing to whisk until well combined.
Strain mixture into a jug & pour into ramekins.

5. Carefully place ramekins into a deep roasting pan & pour boiling water into the pan, coming  half  way up the sides of the ramekins. 
Cover the ramekins loosely with foil.

  • Scalding the cream means just as it's starting to boil.
  • Strain the mixture so that you remove any shell or bits that haven't mixed through
  • Be sure not to over cook the custard, when you remove it from the oven it should still be a bit wobbly but not overly wobbly.
  • Allow it set in the fridge
  • A brulee should be velvety smooth & slightly thick, never grainy & watery.

6.  Bake in the oven for 40 min or until the custard has just set. Remove ramekins from the water bath & set aside to cool. Then refrigerate for 2 hours.

7. Sprinkle with demerura sugar evenly over the surface of the baked custards.
Run a kitchen blow torch over the custards until the sugar bubbles & caramelises.

The perfect brulee, beautiful soft creamy custard & a crunchy toffee topping.


Lorraine @ Not Quite Nigella said...

What a great choice to christen your blowtorch with! :D

belnboo said...

I loved this dessert,delisious

Roland said...

Delicious honey, love this dessert.

Portuguese Kitchen said...

Hi Lorraine,it was a great present!

Thanks babe, gald you liked it.

Thanks babe, I know you do.

Vasco Arriaga e Cunha said...

hello, just putting my 2 pennies, tigelada is the name of several desserts here in portugal. The one which resembles creme brulee is pretty much like you did, but with milk and a tb spoon of flour and losing the vanilla, and usually called leite-creme here in Lisbon. but the quantities change from region to region, and my favorite tigelada is from Abrantes which uses more flour and some cinnamon (http://docesconventuais.wordpress.com/2011/04/24/tigeladas-de-arantes/)and resembles an egg cake.

you shouldnt have stopped writing!