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Azorean Custard Cakes (Queijadas)

Queijadas de Vila Franca do Campo Do Morgado (Custards) 6piece Pantry Portugalia Marketplace

Queijadas de Vila Franca do Campo Do Morgado (Custards) 12 piece Pantry Portugalia Marketplace

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Azorean Custard Cakes (Queijadas)

$43.00

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Hard to find outside Azorean bakeries, these rich, delicately sweet custard cakes (queijadas) are crafted fresh by hand and shipped directly from the archipelago. Family-run bakery Queijadas da Vila do Morgado is located on the south coast of São Miguel Island—not far from Santo André Convent, where nuns first baked this confection hundreds of years ago. These custard cakes are faithful to the original recipe: Each one is filled with a creamy but firm egg custard that’s encased in a tender, buttery pastry and dusted with powdered sugar. The custard sets nicely, so you can easily cut the cakes in half to share or eat them like a cupcake. The queijadas are individually wrapped in paper to preserve their shape and then placed in a decorative box stamped with their origin. All the raw ingredients—milk, butter, eggs, sugar and flour—are locally sourced from the Azores.

Azorean custard cakes are extremely difficult to find in the U.S. and they sell out at Portuguese specialty stores quite fast. Milk Street has secured an exclusive partnership with Portugalia Marketplace in Fall River, Massachusetts, that allows us to offer 12-piece boxes. The queijadas are made fresh in the Azores and quickly shipped to Portugalia Marketplace, where they will package the cakes up and send them directly to you.

Milk, Sugar, Eggs, Unsalted Butter (Sweet Cream, Natural Flavoring), Wheat Flour

Net Weight: 24 ounces (12 cakes total)
Allergens: Milk, Eggs, Wheat
Place of Origin: São Miguel Island, Azores

Serve these rich, delicately sweet custard cakes with coffee or tea for a special afternoon treat or easy dessert.

The queijadas are best enjoyed fresh. If you don’t plan on eating them immediately, keep the box sealed and refrigerate for up to a week. Before eating, let the cakes temper on the counter for about 30 minutes, or until they reach room temperature. Wrap any leftover cakes securely in plastic wrap and add back to the box. If desired, you can also freeze the cakes—just let them come to room temp before eating and add a fresh dusting of powdered sugar.

Azorean Custard Cakes (Queijadas)

$43.00

sold out

From the Convent to the 21st Century

The story of Queijadas de Vila begins in the 16th century with the founding of Convento de Santo André on São Miguel Island. The nuns of Santo André are credited as the originators of queijadas, which they would make with local milk, egg yolks and flour (plus plenty of sugar to give the cakes their signature flavor and tender, almost gooey texture). Over the centuries, this Azorean delicacy fell out of fashion and was in danger of disappearing entirely until Queijadas de Vila Franca do Campo revived the original recipe in the 1950s. In the words of a local woman who frequented the convent in her youth: “You’ve reached the right point. They are exactly like the ones made in the convent.”