Portuguese Egg Tart Custard (Printable)

Flaky phyllo cups filled with smooth, cinnamon-infused custard topped with powdered sugar.

# What You'll Need:

→ Phyllo Cups

01 - 12 sheets phyllo pastry
02 - 4 tablespoons unsalted butter, melted

→ Custard Filling

03 - 1 cup whole milk
04 - 2 tablespoons cornstarch
05 - ½ cup heavy cream
06 - ½ cup granulated sugar
07 - 4 large egg yolks
08 - 1 teaspoon pure vanilla extract
09 - ½ teaspoon ground cinnamon
10 - Pinch of salt

→ Topping

11 - 1 teaspoon ground cinnamon
12 - 2 tablespoons powdered sugar

# How-To Steps:

01 - Set oven temperature to 400°F.
02 - Lightly brush each phyllo sheet with melted butter. Stack 3 sheets, then cut into squares large enough to line muffin tin cups. Repeat to make 12 stacks.
03 - Press each stack gently into a 12-cup muffin tin, shaping to form cups.
04 - Bake for 8 to 10 minutes until shells are lightly golden. Remove and cool slightly.
05 - In a saucepan, whisk together milk and cornstarch until smooth. Add heavy cream, sugar, egg yolks, vanilla extract, cinnamon, and salt.
06 - Heat mixture over medium heat, whisking constantly until it thickens, about 5 to 7 minutes. Remove from heat.
07 - Evenly portion warm custard among baked phyllo cups.
08 - Return to oven and bake 8 to 10 minutes until custard sets and tops turn lightly golden.
09 - Allow to cool slightly. Dust with ground cinnamon and powdered sugar before serving.

# Expert Suggestions:

01 -
  • They look impressive and taste like you spent hours in the kitchen, but they're genuinely manageable in about 40 minutes.
  • The combination of crispy, buttery pastry and smooth custard hits that perfect sweet spot between indulgent and not-too-heavy.
  • Once you nail the technique, you'll find yourself making these for every occasion because they freeze beautifully and reheat like they just came out of the oven.
02 -
  • The custard must be whisked constantly while cooking, or you'll end up with scrambled eggs instead of silky filling—this is non-negotiable and worth the arm workout.
  • Don't overbake the custard in the second round; it should still have the tiniest wobble in the center because it continues to set as it cools, and overcooked custard becomes rubbery and disappointing.
  • Phyllo dries out incredibly fast, so keep the stack you're not using covered with a damp towel; even a few minutes of exposure to air will make it crack and splinter when you try to work with it.
03 -
  • Add a tiny pinch of lemon zest to the custard for an authentic Portuguese twist that brightens everything without making it taste citrusy.
  • Keep an ice bath nearby while cooking the custard so you can quickly cool the saucepan if it starts to look like it's cooking too fast on the edges.
Go Back