Leite de Creme – Portuguese Egg Custard
- 7 Egg Yolks
- 3/4 cup sugar
- 1 lemon peel (the peel from on lemon)
- 3 tbsp Cornstarch
- 4 cups Whole Milk
- 1 Cinnamon Stick
- 16 granulated sugar for caramelized topping
- Add milk gradually lemon peel and cinnamon stick to a pot. Bring the mixture up to a slow simmer over low heat -about 7 to 10 minutes. After the mixture has simmered remove from heat and allow the milk lemon peel and cinnamon to steep and cool down for about 15 to 30 minutes.
- Mix the cornstarch and 3/4 cup granulated sugar together. In a big bowl, whisk egg yolks with cornstarch/sugar mixture until it is creamy.
- Strained the warm milk mixture in order to remove the lemon peel and cinnamon stick.
- Ladle the warm milk into the sugar/cornstarch/egg mixture about 1 ounce at a time. Continuously stir as you're adding the warm milk.
- Transfer the entire mixture into a 1 gallon pot. Over medium heat: Allow the mixture to thicken, stirring constantly, for 10-15 minutes- or until the mixture starts to form bubbles. Once the mixture starts to form bubbles lower the heat and stir for an additional one minute. (if you have an instant read thermometer bring the mixture up to about 185°F while constantly stirring) Remove it from the heat, and pour in a ramekin. Refrigerate for 2-3 hours.
- After the custard is set, take out from the refrigerator and sprinkle about 2 tsp sugar on top of each ramekin and caramelize the sugar with a kitchen torch until a crust is formed.
- If you don’t have the torch, you can also use an oven broiler to do the same. Broil for 5 minutes, until golden brown. Serve immediately.
- Serves about 8 (5oz servings)