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Tigelada: recipe illustration
Desserts

Tigelada

Small creamy dessert from the Lisbon region, baked in a small earthenware dish called a tigela. Its texture sits between a custard and a soft cake, flavoured with lemon.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

281 kcal per serving

Protein
9.6 g
Carbohydrates
47.5 g
of which sugars
43.9 g
Fat
5.7 g
of which saturated fat
2.4 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter 4 small ramekins or a small dish.
  2. Heat the milk with the lemon zest until it just simmers, then let it infuse for 10 minutes off the heat.
  3. In a bowl, whisk the eggs with the sugar and flour until smooth.
  4. Remove the zest from the milk, then pour the warm milk over the eggs while whisking constantly.
  5. Add the lemon juice and the pinch of salt, then mix.
  6. Divide the mixture between the ramekins.
  7. Bake in a water bath for 25 to 30 minutes, until the top is golden and the centre still wobbles slightly.
  8. Let cool, dust with cinnamon and keep chilled until serving.

Variations and tips

Vanilla version. Add a split vanilla pod to the milk during the infusion step.

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Original Ecomely recipe.