Leite de Creme – Portuguese Egg Custard

by Tia Maria · Published December 19, 2013 · Updated January 2, 2015

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

Ingredients:

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

Instructions:

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.

Serve! Enjoy!

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.