As queijadinhas de leite são um clássico português irresistível, famoso pela simplicidade dos seus ingredientes e textura cremosa e delicada. Perfeitas para qualquer ocasião, seja num lanche descontraído ou à mesa de uma festa, evocam memórias de infância e tradição com cada dentada.

Ingredientes (4 Pessoas)

  • 1/2 l de leite
  • 2 ovos
  • 300 gr de açúcar
  • 100 gr de farinha
  • 50 gr de margarina
  • manteiga para untar as forminhas
  • açúcar em pó para polvilhar
  • canela em pó para polvilhar

Preparação

  1. Bata os ovos com o açúcar e junte a margarina derretida.
  2. Depois, junte a farinha e o leite.
  3. Bata mais um pouco.
  4. Aqueça o forno a 100º C.
  5. Unte as forminhas com margarina.
  6. Coloque a massa nas forminhas.
  7. Leve ao forno cerca de 15 a 20 minutos.
  8. Ainda quentes, desenforme as queijadinhas e polvilhe com açúcar em pó e canela.

Dica: Se quiser um toque ainda mais tradicional, acrescente raspa de limão à massa antes de levar ao forno para um aroma cítrico subtil. Experimente servir as queijadinhas com um café forte para uma combinação perfeita ao estilo português.

Looking to bring a taste of Portugal to your table? Here’s the English version below!

Milk Queijadinhas

Milk Queijadinhas are a beloved staple of Portuguese patisserie, known for their moist, almost custardy crumb and a delicate aroma that fills the kitchen as they bake. Traditionally baked in small, individually portioned tins, these little cakes are incredibly easy to prepare and make a delightful treat for family gatherings, brunches, or holiday tables.

The creamy, lightly sweet flavour comes from a simple combination of milk, eggs, sugar, and just enough flour to hold everything together. What sets them apart is the light dusting of icing sugar and cinnamon, giving a hint of spice that pairs perfectly with the subtle richness of the filling. For extra flavour, you can add a touch of grated lemon zest or orange peel to the batter. Serve them slightly warm or fully cooled, dusted just before serving.

For American kitchens, if you can’t find individual queijada moulds, use a standard muffin tin—just remember to generously grease it for easy release.

Ingredients (Serves 4)

  • 500 ml whole milk
  • 2 eggs
  • 300g caster sugar
  • 100g plain flour
  • 50g margarine or unsalted butter
  • Butter, for greasing
  • Icing sugar, for dusting
  • Ground cinnamon, for dusting

Method

  1. Beat the eggs with the sugar until well combined, then add the melted margarine (or butter).
  2. Gradually mix in the flour and then the milk. Beat a little more until you have a smooth, lump-free batter.
  3. Preheat the oven to 100°C (210°F).
  4. Generously grease your queijadinha moulds or muffin tin with butter.
  5. Pour the batter into the prepared tins, filling them about three-quarters full.
  6. Bake for 15 to 20 minutes, or until just set. The tops should be lightly golden and a skewer inserted should come out clean.
  7. While still warm, carefully remove the queijadinhas from the tins and dust with icing sugar and a touch of ground cinnamon before serving.