Leite de Creme or Portuguese egg custard
This easy dessert has a layer of hardened sugar on top, similar to crème brulée
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
2 tbsp cornstarch
5 tbsp granulated sugar
3 egg yolks
2 cups whole milk
1/2 cinnamon stick
Lemon peel (1 slice)
Berries to garnish (optional)
1. In a bowl, beat the eggs and milk with a whisk until well combined. Add the cornstarch and sugar, and mix well.
2. Add the lemon peel, cinnamon stick and heat the mixture in a saucepan on low to medium heat, stirring continuously. Do not let the custard boil. If it begins to boil, remove it from the heat to cool it down while you continue to stir. The custard should be thick enough to coat the back of a spoon like a pudding.
3. Pour into individual ramekins and allow them to cool to room temperature. Store in the fridge until you are ready to serve.
4. When the custard has cooled completely, sprinkle sugar on top and brown slightly in an oven or by using a cooking torch. You can serve with berries on top.
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