Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Leite-creme português is a dessert with a smooth texture, delicate flavour and caramelised topping.
The aromas of lemon and cinnamon give the custard its distinctive Portuguese character.
Ingredients
- 1 litre of milk
- 6 egg yolks
- 180 g of sugar
- 45 g of cornflour
- Lemon peel
- 1 cinnamon stick
- Sugar for caramelising
Method
- Heat the milk with the lemon peel and cinnamon stick.
- Whisk the egg yolks, sugar and cornflour.
- Gradually add the hot milk.
- Return the mixture to low heat and stir until thickened.
- Divide between a serving dish or individual bowls.
- Sprinkle with sugar and caramelise just before serving.
Tips from Empório Portugal
- Low heat prevents lumps.
- Strain the custard for a smoother texture.
- Caramelise the sugar close to serving time.
Possible substitutions in Brazil
- Cornflour helps stabilise the custard.
- A kitchen blowtorch can replace a traditional caramelising iron.
Pairing
Coffee or black tea. No alcoholic drink required.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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