Leite Creme is a Portuguese Egg Custard similar to French Cream Brulee but cooked on the stove top instead of baked.
It’s rich, creamy texture is perfect as a light dessert.
The first time I ate this custard was when I was a only twelve years old and on my family’s first trip back to Portugal after coming to America.
We arrived in Lisbon and then took the long cab ride to Coimbra to stay at my Aunts house for a week.
She prepared this delicious creamy dessert for us when we arrived and I’ve been hooked ever since!
Leite de Creme – Serves 4-6
2 tablespoons of Corn starch
5 tablespoons of sugar
3 egg yolks
2 cups whole milk
1/2 stick of cinnamon
1 slice lemon peel
In a medium bowl, beat the eggs and the milk with a whisk until well incorporated.
Add the cornflour and sugar and mix well.
Add the lemon peel and cinnamon stick and heat in a saucepan on low – medium heat stirring continuously.
Do not let the custard boil. If it begins to boil remove from heat to cool down while stirring.
The custard should be thick enough to coat the spoon like pudding.
Pour into a serving platter or individual ramekins and let cool to room temperature.
Store in the refrigerator until you are ready to serve.
When the custard has cooled, sprinkle sugar on top and brown slightly in oven broiler or with a cooking torch.