This is a Portuguese dessert, similar to a creme brulee. Time does not include inactive cool time.
My Private Note
Units: US | Metric
- 1In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.
- 2Let the mixture cook for about 10 minutes, but do not allow to boil.
- 3Remove from the heat and cool to room temperature.
- 4Whisk together 3/4 cup sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix.
- 5Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.
- 6Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.
- 7Evenly divide into 6 ramekins.
- 8Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.
- 9When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.
- 10Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Creme De Leite & Canela (Portuguese Custard and Cinnamon)
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 387.2
- Calories from Fat 201
- Total Fat 22.4 g
- Saturated Fat 12.7 g
- Cholesterol 286.0 mg
- Sodium 63.5 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 0.0 g
- Sugars 33.4 g
- Protein 6.6 g
The following items or measurements are not included: