PortugueseMedium · Warm
Azeite-Roasted Egg Custard with Cinnamon Dust
A silky egg custard baked in a generous bath of olive oil, finished with a fragrant dusting of cinnamon and sugar — the kind of simple thing that tastes like someone's grandmother made it with care.
Prep
10 min
Cook
35 min
Rest
5 min
Total
50 min
Method
Prepare the Custard
Roast in Azeite
2
Preheat oven to 325°F (165°C). Place the baking dish with the custard base into a larger roasting pan. Pour the olive oil (80ml) into the baking dish around the custard, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. Bake for 25 to 30 minutes. You're looking for edges that are set and golden but a center that still trembles like a secret. The center should reach 170°F (76°C) on an instant-read thermometer.
C
Nutri-Score
Fair balance
A–E · lower is better · score 7
Calories
472
per serving
Protein
11g
Carbs
26g
Fat
37g
Sat. fat
10g
Fiber
1g
Sugar
25g
Sodium
325mg
Gluten FreeLow Carb CompatibleGeneral WellnessBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
35Pt
Runoff
0.07g P
large egg drives 37% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
4
Salty
1
Sour
1
Bitter
1
Spicy
Textures
SilkyTenderCreamy
Aromas
Olive OilCinnamonDairy
Kitchen Equipment
Primary Tool
OvenOvenBaking DishWater Bath RoasterFine Mesh SieveMixing BowlWhiskMeasuring SpoonsMeasuring CupsSieveParchment Paper
Counter FootprintSmall
Safety & Storage
Handling
Use clean utensils when cracking and handling eggs. Discard any shells that fall into the mixture. Wash hands thoroughly after handling raw eggs.
Cooking Temperature
Bake custard in a water bath at 325°F (165°C) until center reaches 170°F (76°C). The center should tremble slightly but edges must be fully set.
High Risk Population
Eggs and dairy are high-risk for pregnant women, elderly, young children, and immunocompromised individuals. Ensure custard is fully cooked before serving to these groups.
Cross Contamination
Avoid using the same sieve or bowl for raw custard mixture and finished dish. Use separate equipment or sanitize thoroughly between uses.
Storage
Refrigerate leftover custard within 2 hours of cooking. Store in airtight container for up to 3 days. Reheat only once and discard any portion left at room temperature for more than 2 hours.
Shelf Life
Consume custard within 3-4 days for optimal quality. Do not freeze dairy-based custards as texture will degrade significantly.
Pro Tips
Technique
Let the custard strain through the sieve without rushing it — those last stubborn bits of egg white need a gentle nudge with a spoon, and skipping this step leaves you with grainy custard instead of that silky, trembling center we want.
Substitution
If you don't have a good fragrant olive oil, use a neutral oil and add a small knob of butter to the baking dish — but honestly, the azeite is the whole point here, so use the best one you have and don't skimp.
From the chef
The custard is silky from whole eggs and heavy cream, baked slow in a bath of good azeite so it sets without going rubbery at the edges. It should still tremble at the center when you pull it from the oven — that gentle wobble is the sign. While it is still warm, cinnamon and sugar sift over the top in a soft, fragrant cloud, and the flaky salt that goes on last catches everything and sharpens the sweetness into something more complex. Simple to make and hard to improve on. The smell alone will do most of the work.
TagsOlive Oil BakedCustardCinnamon DustedPortugueseMediterraneanEggSweetSimpleComforting
AllergensEggsMilk
Source: generated · June 10, 2026