Leite Creme

Name: Leite Creme
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 l Whole Milk; 8 Egg Yolks; 200g Granulated Sugar; 40g Cornstarch, about 4 tablespoons; 1 strips of Lemon Peel, wide, no white pith; 1 Cinnamon Sticks; 6 tbsp Granulated Sugar

Leite Creme is a silky Portuguese milk custard delicately perfumed with lemon and cinnamon and finished with a crackling caramelized sugar crust. Creamy and lightly citrusy, it’s an elegant yet comforting dessert that’s perfect for special dinners or cozy evenings.

Leite Creme is a silky Portuguese milk custard delicately perfumed with lemon and cinnamon and finished with a crackling carameliz... Show more

Traditional Portuguese Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

2 hrs30 min

Price

0,24 €

Calories

383 kcal

vegetarian

low calorie

easy

gluten free

Method

Whisk the base

In a medium bowl, whisk 8 Egg Yolks with 200 g Granulated Sugar and 40 g Cornstarch until the mixture is smooth, pale, and completely free of lumps.

Infuse the milk

Pour 1 l Whole Milk into a saucepan with the Lemon Peel and Cinnamon Stick. Warm it over medium heat until it just starts to simmer, then take it off the heat and let the flavors infuse for 5 minutes.

Temper the custard

Whisk a little of the hot milk into the yolk mixture first, then slowly whisk in the rest. Pour the custard back through a fine-mesh sieve into the saucepan to remove the peel and cinnamon and keep the texture silky.

Thicken gently

Cook over low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon and a line stays visible when you run your finger through it, about 4 minutes.

Chill until set

Pour the custard into a shallow serving dish, smooth the top, and chill until completely cold and set, at least 2 hours.

Preheat the broiler

Move an oven rack close to the broiler and preheat it on high for 5 minutes.

Caramelize the crust

Right before serving, sprinkle the top evenly with the remaining 6 tbsp of granulated sugar, then broil just until the sugar melts and turns a deep amber crust, about 1 minute. Serve right away so the crust stays crisp.