Creme De Leite & Canela (Portuguese Custard and Cinnamon)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.
  • Let the mixture cook for about 10 minutes, but do not allow to boil.
  • Remove from the heat and cool to room temperature.
  • Whisk 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.
  • Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.
  • Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.
  • Evenly divide into 6 ramekins.
  • Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.
  • When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.
  • Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.
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