As Queijadas de Leite são uma pequena maravilha da doçaria portuguesa, famosas pela sua simplicidade e sabor delicado. Com uma textura que fica entre um pudim e um bolo, estas queijadas são incrivelmente cremosas e húmidas, com um subtil aroma a canela que as torna reconfortantes e deliciosas. São perfeitas para um lanche, para acompanhar um café ou para adoçar qualquer momento do dia.

Ingredientes

  • 1/2 L de Leite
  • 50g de Manteiga
  • 2 Ovos Inteiros
  • 1 c.café de Canela em Pó
  • 200g de Açúcar
  • 100g de Farinha de Trigo

Preparação

  1. Aqueça o leite com a manteiga, só até esta derreter.
  2. Coloque todos os ingredientes na liquidificadora e misture.
  3. Coloque em forminhas (eu usei de silicone) e leve a forno pré-aquecido (170ºC) durante 20 a 25 minutos dependendo do tamanho das forminhas. Devem ficar com a superfície dourada.
  4. Deixe arrefecer, desenforme e sirva com ou sem canela.

For those who cherish simple, sweet delights, here is a beloved Portuguese classic, freshly translated for you.

Milk Tarts (Queijadas de Leite)

These traditional Portuguese milk tarts, or Queijadas de Leite, are a true testament to the beauty of simple ingredients. Unlike their name might suggest (Queijada often implies cheese), these little cakes contain no cheese at all. Instead, they are a delightful, custardy treat with a texture that is uniquely its own—somewhere between a dense, creamy flan and a light, moist cake. Their charm lies in their incredible simplicity and their soft, melt-in-your-mouth quality.

The preparation could not be easier, as all the ingredients are simply blended together before being baked. This results in a “magic” cake that separates into two indistinct layers as it cooks: a soft, custardy base and a slightly firmer, golden top. The gentle hint of cinnamon adds a comforting warmth that makes these little tarts incredibly moreish and perfect for any occasion.

Enjoy these queijadas as a delightful afternoon snack with a cup of tea or coffee, or as a light dessert after a meal. They are best served cooled, which allows their delicate, creamy texture to fully set. A final dusting of cinnamon before serving enhances their aromatic appeal, making them a simple yet elegant treat that is sure to please everyone.

Ingredients

  • 500ml of Milk
  • 50g of Butter
  • 2 Whole Eggs
  • 1 tsp of Ground Cinnamon
  • 200g of Sugar
  • 100g of All-Purpose Flour

Preparation

  1. Gently heat the milk with the butter in a saucepan, just until the butter has melted. Do not let it boil.
  2. Place all the ingredients (the milk and butter mixture, eggs, cinnamon, sugar, and flour) into a blender and blend until you have a smooth, liquid batter.
  3. Pour the batter into small tartlet moulds (silicone moulds work very well for this).
  4. Bake in a preheated oven at 170°C (150°C Fan / Gas Mark 3) for 20 to 25 minutes, depending on the size of the moulds. They are ready when the surface is golden brown and a skewer inserted into the centre comes out clean.
  5. Allow them to cool completely before unmoulding. Serve as they are or with an extra sprinkle of cinnamon on top.