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The famous custard tarts of Portugal have evolved into a cultural phenomenon, thanks to local adaptations. Unlike their Lisbon counterparts, which are caramelized on top from a scorching oven, my version has a richer, smoother texture with a pronounced vanilla flavor.
Recipe follows
🍜🍽️👨🍳🐝🦋
The famous custard tarts of Portugal have evolved into a cultural phenomenon, thanks to local adaptations. Unlike their Lisbon counterparts, which are caramelized on top from a scorching oven, my version has a richer, smoother texture with a pronounced vanilla flavor.
Recipe follows
🍜🍽️👨🍳🐝🦋
Comments
Thank you for sharing your insights with us. These tidbits of everyone's experiences make our collective journey more enjoyable and informative.
Do not use flavored alcohols, only infused. The chemical tastes of flavored do tend to express themselves after cooking.
Creme Yvette and Grand Marnier are my preferred spirits for these two flavors.
Cheers
I can't find heavy whipping cream locally.
Enjoy your luxury.
Here is a young chef forming the base September last year.
I could watch this for hours.
👍🥰👨🏻🍳🍜🍽️🐝🐝🐝🐝🐝✅
I made some whilst I was there. 🍷👨🏻🍳
We are a multicultural species and need that to be our best selves.
Thank you, Chef. Thank you for sharing your experience and insights.
There is a small bakery in the West End of Glasgow that makes them but not quite as good.
The bakery I was at did vegan tarts. Again not as good as many others. A nice experience 👍🍽️🍜👨🏻🍳👌🍷
Of course, ones with bakers get the full treatment...haha.
I think you will like these
From the Jerónimos Monastery in Belém, Lisbon, sometime before the 18th century, the monks used egg whites to starch their clothing and had an excess of egg yolks, so...
The story of your exposure to them adds to the enjoyment for all.