Leite Crème - Egg and Milk CustardTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: about 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:206.6 kcal
Proteins:3.7 g
Fats:4.2 g
Carbohydrate:39.5 g
Fibers:0.4 g
Sugar:37.2 g
Cholesterol:152.5 mg
Sodium:121.9 mg
Calcium:84.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
ml
milk
7
egg yolks
10
ml
flour
2
ml
salt
350
g
granulated sugar
grated lemon zest (optional)
1
ground cinnamon
METHOD
- Mix the flour with a few spoonfuls of milk; set aside;
- pour the remaining milk into a saucepan; add the lemon zest and cinnamon stick;
- heat over a low flame, stirring with a wooden spoon; remove from the heat once the milk is very hot; let cool to lukewarm;
- in a bowl, beat the egg yolks until light and frothy; add to the warm milk; return the saucepan to the heat and remove once the mixture is hot;
- add the flour-milk mixture; return to the heat and let thicken, stirring constantly;
- remove the lemon zest and cinnamon stick; pour into an oval baking dish; let cool until the custard forms a thin skin on top;
- sprinkle with 100 g (7 tbsp.) sugar;
- optional: heat the base of a cast-iron disk or flat iron over a high flame until white hot and apply it to the sugar for a few seconds to caramelize the sugar on the custard;
- or sprinkle with cinnamon in a geometric pattern.
CHEF'S NOTES
A traditional dessert for Christmas or any time of the year, served plain, or caramelized with a hot iron in the Minho region, explained to us by Marques de l'Adega de Saloio in Sintra.
