📝 About This Recipe
Leite Creme is Portugal's soul-warming answer to the classic custard, traditionally served at festive gatherings and family celebrations. Unlike its French cousin, this version is thickened on the stovetop with cornstarch and infused with the bright, aromatic notes of lemon peel and cinnamon. The experience is defined by the contrast between the silky, citrus-scented cream and the shatteringly crisp layer of burnt sugar on top.
🥗 Ingredients
The Infusion Base
- 1 liter Whole milk (full-fat provides the best texture)
- 1 large Lemon (peel only, avoiding the bitter white pith)
- 1 piece Cinnamon stick (Cassia or Ceylon)
The Custard Mixture
- 6 large Egg yolks (at room temperature)
- 200 grams Granulated sugar (plus extra for the topping)
- 40 grams Cornstarch (maizena)
- 1 pinch Fine sea salt (to balance the sweetness)
- 1/2 teaspoon Vanilla bean paste (optional, for a modern twist)
For the Topping
- 4-6 tablespoons Superfine sugar (for caramelizing)
- 1 pinch Ground cinnamon (optional garnish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine 800ml of the whole milk with the lemon peel and the cinnamon stick. Heat over medium-low flame until it just begins to simmer.
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2
Once simmering, remove the pan from the heat, cover with a lid, and let the aromatics steep for 10 minutes to deeply flavor the milk.
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3
In a medium mixing bowl, whisk together the 6 egg yolks and the 200g of granulated sugar until the mixture becomes pale and slightly frothy.
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4
In a separate small bowl, whisk the remaining 200ml of cold milk with the cornstarch until completely smooth and no lumps remain.
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5
Slowly pour the cold milk-cornstarch slurry into the egg yolk mixture, whisking constantly to combine.
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6
Remove the lemon peel and cinnamon stick from the warm infused milk. Discard them or set aside for garnish.
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7
Temper the eggs by slowly drizzling one ladle of the warm milk into the egg mixture while whisking vigorously. This prevents the eggs from curdling.
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8
Pour the tempered egg mixture back into the saucepan with the rest of the warm milk. Add the pinch of salt and vanilla paste if using.
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9
Place the saucepan back over low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan.
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10
Continue cooking for 8-12 minutes. The custard is ready when it thickens enough to coat the back of a spoon thickly—it should have the consistency of a heavy cream before it sets.
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11
Immediately pour the custard through a fine-mesh sieve into a large shallow serving dish or individual ramekins to ensure a perfectly silky texture.
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12
Allow the Leite Creme to cool to room temperature, then refrigerate for at least 3-4 hours, or preferably overnight, to set completely.
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13
Just before serving, sprinkle a thin, even layer of superfine sugar over the surface of the cold custard.
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14
Using a kitchen blowtorch or a traditional red-hot Portuguese iron (ferro de queimar), caramelize the sugar until it turns a deep amber brown and forms a hard shell.
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15
Let the sugar crust sit for 2 minutes to harden before serving. The contrast between the cold cream and warm crust is essential.
💡 Chef's Tips
Always use room temperature yolks to ensure a smoother emulsion with the warm milk. If you don't have a blowtorch, you can use the oven broiler on its highest setting, but watch it very closely as it burns in seconds. Never let the custard boil once the eggs are added; high heat will cause the mixture to separate and lose its silkiness. For an extra velvety finish, pass the finished custard through a chinois or fine strainer twice. Use superfine sugar (caster sugar) for the topping as it melts more evenly than regular granulated sugar.
🍽️ Serving Suggestions
Serve with a small glass of chilled Ginjinha (Portuguese cherry liqueur) or a 10-year-old Tawny Port. Pair with 'Línguas de Gato' (cat's tongue cookies) for a delightful crunch. A few fresh raspberries on the side can provide a tart counterpoint to the rich custard. Enjoy as the grand finale to a traditional meal of Bacalhau à Brás. For a rustic look, serve in a large terracotta 'travessa' dish in the center of the table.