葡式蛋撻

The custard is impossibly creamy and not overly sweet, and the caramelized top has that perfect bitter-sweet contrast. I heated mine for 10 seconds and the flaky pastry stayed crisp while the center warmed through—absolute bliss.

The pastry shattered into a thousand buttery layers the second I bit in, and the custard underneath was still warm and impossibly smooth. I ate one straight from the box, then immediately regretted not ordering more.

The flaky pastry held up perfectly even after a few hours, and the creamy custard inside was just the right sweetness. Biting into that caramelized top was pure bliss.