Custard Tart Bites
Crispy phyllo cups filled with silky egg custard, finished with a caramelized sugar crust. No oven required—just a skillet and 5 minutes.
- Total time
- 15 min
- Servings
- 8
- Calories
- 145
- Protein
- 2g
Ingredients
- 1 package store-bought phyllo cups (12 mini)
- 3 large egg yolks
- ⅓ cup sweetened condensed milk
- ¼ tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
- 1 tbsp butter
Instructions
- 1
Whisk egg yolks, condensed milk, and vanilla in a bowl until smooth and pale.
- 2
Place phyllo cups on a 12-inch skillet. Spoon custard into each cup, filling three-quarters full.
- 3
Cover skillet with a lid. Cook over medium heat until custard sets around edges but centers still jiggle slightly, 4–5 minutes.
- 4
Sprinkle sugar over each tart. Dot with tiny pieces of butter. Increase heat to medium-high.
- 5
Cook uncovered until sugar melts and caramelizes, 2–3 minutes. Watch carefully so it doesn't burn.
- 6
Cool for 1 minute on the skillet, then transfer to a plate with a spatula. Serve warm.
Tools you’ll need
- medium bowl
- whisk
- 12-inch skillet with lid
- spoon
- spatula
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