Leite Crème - Egg and Milk Custard Recipe
Leite Crème - Egg and Milk Custard
Flavors of Portugal
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: about 20 minutes
Difficulty: Easy
Chef's Note
A traditional dessert for Christmas or any time of the year, served plain, or caramelized with a hot iron in the Minho region, explained to us by Marques de l'Adega de Saloio in Sintra.
- 500 ml (2 cups) milk
- 7 Egg yolks
- 2 tsp. flour
- A pinch of salt
- 350 g (12 oz.) granulated sugar
- Grated lemon zest (optional)
- 1 cinnamon stick + ground cinnamon
  1. Mix the flour with a few spoonfuls of milk; set aside;
  2. pour the remaining milk into a saucepan; add the lemon zest and cinnamon stick;
  3. heat over a low flame, stirring with a wooden spoon; remove from the heat once the milk is very hot; let cool to lukewarm;
  4. in a bowl, beat the egg yolks until light and frothy; add to the warm milk; return the saucepan to the heat and remove once the mixture is hot;
  5. add the flour-milk mixture; return to the heat and let thicken, stirring constantly;
  6. remove the lemon zest and cinnamon stick; pour into an oval baking dish; let cool until the custard forms a thin skin on top;
  7. sprinkle with 100 g (7 tbsp.) sugar;
  8. optional: heat the base of a cast-iron disk or flat iron over a high flame until white hot and apply it to the sugar for a few seconds to caramelize the sugar on the custard;
  9. or sprinkle with cinnamon in a geometric pattern.
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