| Leite Créme (Cream Milk) |
Contributed by Nani
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More detailed recipe
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| Instructions |
| Ingredients
- 1 liter of milk, which should be best whole milk. If you want a really thick and creamy dessert, substitute light cream for some of the milk
- Lemon rind (not zest, since you will remove it later on)
- A small stick of cinnamon
- 4 egg yolks
- 4 tablespoons of sugar
- 1 tablespoon of flour
Preparation
Bring the milk to a boil with the lemon rind and cinnamon. Let it simmer for a while. In the meantime, beat the yolks with the sugar and flour. Remove the rind and cinnamon from the milk and slowly add the milk to the yolk and sugar while stirring constantly (it is simplest to pour the milk through a sieve). Put the mixture on the fire to thicken and never stop stirring. When it begins to thicken, pour into a pie plate and let it cool. After it has cooled completely (enough to form a bit of a crust), sprinkle with sugar and brown the top with the help of an almost red-hot iron spatula (wipe the spatula between applications). If you cannot heat a spatula adequately because you only have an electric range, a propane torch with a spreader tip does a decent job of heating the spatula, and you can even use the flame directly on the "leite-créme". Bon appétit amd good luck wiith the browning. |
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