Leite creme

There are countless ways to prepare leite creme, one of Portugal’s most beloved desserts. Its origins remain a subject of debate—some attribute it to the French, first referenced in 1691, while others claim it hails from England.

Regardless of its beginnings, leite creme gained fame across Europe, with variations in France, Spain, and especially Portugal, where recipes abound. Among the oldest known versions is the leite creme conventual, while the lesser-known but equally delightful Minho-style leite creme is a regional favorite.

Whichever version you choose to make, the key to success lies in using high-quality ingredients. With the right care, this dessert will have your guests asking for seconds. Learn how to craft a delectable Minho-style leite creme with this traditional Portuguese recipe.

Ingredients:

• 4 cups whole milk
• 1 cup granulated sugar, divided
• 6 large egg yolks
• 2 tablespoons cornstarch
• Zest of 1 lemon (in large strips)
• 1 cinnamon stick
• Additional sugar for caramelizing

Instructions:

1. In a medium saucepan, heat the milk with the lemon zest and cinnamon stick over medium heat.
2. Bring to a gentle simmer, then remove from heat.
3. Let the mixture steep for 10 minutes to infuse the flavors.
4. In a large bowl, whisk the egg yolks, ¾ cup sugar, and cornstarch until smooth and pale.
5. Remove the zest and cinnamon stick from the milk.
6. Gradually whisk the warm milk into the egg mixture in small increments to temper the eggs, ensuring they do not curdle.
7. Return the mixture to the saucepan.
8. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the custard thickens and coats the back of the spoon, about 10-12 minutes.
9. Pour the custard into shallow serving dishes or ramekins.
10. Let it cool to room temperature, then refrigerate until fully chilled, about 3-4 hours.
11. Just before serving, sprinkle a thin, even layer of sugar over the top of each custard.
12. Caramelize the sugar with a kitchen torch or by briefly placing the ramekins under a broiler until golden and bubbly.
13. Allow to cool for a minute to harden.