Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Portuguese cream is a dessert with a smooth texture, delicate flavor, and caramelized topping.
The scent of lemon and cinnamon distinguishes the sweet and gives a Portuguese character to the cream.
Ingredients
- 1 liter of milk
- 6 egg yolks
- 180 g of sugar
- 45 g of cornstarch
- Lemon peel
- 1 cinnamon stick
- Sugar for burning
Preparation Method
- Boil milk with lemon and cinnamon.
- Mix egg yolks, sugar, and cornstarch.
- Gradually add hot milk.
- Return to low heat and stir until thickened.
- Distribute in a serving dish or bowls.
- Sprinkle sugar and burn before serving.
Tips from Empório Portugal
- Low heat prevents lumps.
- Strain the cream if you want a finer texture.
- Burn the sugar close to serving time.
Possible Substitutions in Brazil
- Cornstarch helps to stabilize.
- A culinary torch replaces a burning iron.
Pairing
Coffee or black tea. No mandatory alcoholic beverage.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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