📝 About This Recipe
Hailing from the Ribatejo region of Portugal, Tigelada is a jewel of 'Doçaria Conventual,' a tradition of rich sweets perfected by nuns in ancient monasteries. This rustic baked pudding is defined by its unique honeycomb-like texture, achieved through a high-heat bake in a clay vessel. Infused with aromatic cinnamon, lemon zest, and deep wildflower honey, it offers a soul-warming sweetness that is both elegant and deeply traditional.
🥗 Ingredients
The Custard Base
- 1 liter Whole milk (full-fat for best texture)
- 10 pieces Large eggs (at room temperature)
- 250 grams Granulated sugar
- 3 tablespoons Wildflower honey (high quality, dark honey preferred)
- 50 grams All-purpose flour (sifted)
Aromatics and Seasoning
- 1 piece Cinnamon stick
- 1 teaspoon Ground cinnamon (extra for dusting)
- 2 strips Lemon peel (yellow part only, no white pith)
- 1 pinch Salt (fine sea salt)
- 1 tablespoon Lard or Unsalted Butter (to grease the traditional clay pot)
👨🍳 Instructions
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1
Place a traditional glazed clay baking dish (caçoula) or a deep ceramic gratin dish into the oven. Preheat the oven to 220°C (425°F) with the dish inside; the dish must be piping hot before the batter is added.
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2
In a medium saucepan, combine the whole milk, cinnamon stick, and lemon peel strips. Heat over medium heat until it just begins to simmer, then remove from heat and let it infuse for 10 minutes.
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3
In a large mixing bowl, whisk the 10 eggs gently. You want to break the yolks and combine them with the whites without creating too much foam or aeration.
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4
Gradually whisk the granulated sugar and the pinch of salt into the eggs until the mixture is smooth and the sugar has mostly dissolved.
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5
Whisk in the wildflower honey and the ground cinnamon, ensuring the honey is fully incorporated into the egg mixture.
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6
Add the sifted all-purpose flour to the egg mixture, whisking vigorously to ensure there are no lumps remaining.
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7
Remove the cinnamon stick and lemon peels from the warm milk. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to temper the eggs so they don't scramble.
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8
Once the batter is fully combined, strain it through a fine-mesh sieve into a clean pitcher or bowl to ensure an ultra-smooth finish.
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9
Carefully remove the hot clay dish from the oven using heavy-duty oven mitts. Quickly grease the bottom and sides with the lard or butter; it should sizzle immediately.
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10
Immediately pour the custard batter into the hot dish. The edges should start to set and bubble slightly from the residual heat of the clay.
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11
Return the dish to the oven and bake at 220°C (425°F) for 35-45 minutes. The Tigelada is done when the top is dark golden brown, slightly charred in spots (characteristic of the dish), and the center is set but still has a slight wobble.
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12
Remove from the oven and allow it to cool completely in the dish. The pudding will deflate slightly as it cools, which is perfectly normal.
💡 Chef's Tips
Always use a preheated clay or ceramic dish; this creates the signature 'pitted' texture on the bottom and sides. Do not over-beat the eggs; whisking too much air into the batter will cause the pudding to rise like a soufflé and then collapse too drastically. If the top browns too quickly before the center is set, loosely tent the dish with aluminum foil for the last 10 minutes of baking. For the most authentic flavor, use a dark, robust honey like heather or wildflower honey rather than a mild clover honey. Let the Tigelada rest for at least 4 hours (or overnight) to allow the flavors to deepen and the texture to firm up.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled, sliced directly from the clay pot. Dust with a light extra coating of ground cinnamon just before bringing it to the table. Pair with a glass of chilled Licor Beirão or a sweet Ginjinha (Portuguese cherry liqueur). Accompany with a few fresh berries or a dollop of unsweetened whipped cream to balance the honey's richness. Enjoy alongside a strong bica (Portuguese espresso) for the perfect afternoon treat.