15-Min Crispy Egg Custard Tarts with Espresso
Golden, flaky store-bought phyllo cups filled with silky baked custard—ready in 10 minutes. Serve warm alongside espresso for that classic Portuguese-Chinese tea-time vibe.
- Total time
- 15 min
- Servings
- 6
- Calories
- 178
- Protein
- 5g
elegantsimplechineseportuguesevegetarianeggscrispycreamy
Ingredients
- 6 pieces Phyllo cups (store-bought, 6 count)
- 3 large Eggs
- ½ cup Heavy cream
- ¼ cup Whole milk
- 3 tbsp Granulated sugar
- ½ tsp Vanilla extract
- 1 cup Espresso (brewed, for serving)
Instructions
- 1
Preheat oven to 400°F. Whisk eggs, cream, milk, sugar, and vanilla in a bowl until smooth.
- 2
Set phyllo cups on a baking sheet. Divide custard evenly among the cups, filling each about three-quarters full.
- 3
Bake for 10 minutes until custard is just set but still jiggles slightly at the center when shaken.
- 4
Cool for 2 minutes. Serve warm with a shot or cup of espresso alongside.
Tools you’ll need
- medium bowl
- whisk
- baking sheet
- oven
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