Leite Crème

Name: Leite Crème
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 250 g sugar; 1 l milk; 2 tbsp cornstarch; 8 egg yolk; 1 lemon zest

A traditional Portuguese dessert: a smooth custard made with milk, egg yolks, and lemon, with a caramelized surface after cooling.

Total time : 20 min
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian

Photo · Elisa Araújo — Casa do Ameal

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Steps

1
Whisk the egg yolks with the sugar and lemon zest for 20 minutes.
20 min
2
Dissolve the cornstarch in the milk, then stir this mixture into the sweetened egg yolks.
3
Cook over medium heat, stirring constantly, until boiling.
4
Remove the lemon zest, then pour the custard into dishes or onto plates.
5
Let cool completely.
6
Caramelize the surface using a brûlée iron.

Nutrition · per serving · Estimate

355 kcal

Protein

8.8 g

Carbs

55 g

Fat

12 g

Macronutrients

Protein

18% RI

8.8 g

Carbs

21% RI

55 g

of which sugars

55% RI

49 g

Fat

17% RI

12 g

of which saturates

29% RI

5.7 g

Fiber

1% RI

0.2 g

Minerals

Sodium

1% RI

17 mg

Potassium

22% RI

449 mg

Calcium

25% RI

199 mg

Iron

6% RI

0.8 mg

Magnesium

3% RI

9.9 mg

Zinc

12% RI

1.2 mg

Vitamins

Vitamin C

3% RI

2.8 mg

Vitamin D

68% RI

3.4 µg

Vitamin A

17% RI

135 µg

Vitamin B6

7% RI

0.1 mg

Vitamin B12

40% RI

1 µg

5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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Leite Crème

A traditional Portuguese dessert: a smooth custard made with milk, egg yolks, and lemon, with a caramelized surface after cooling.

Total time : 20 min
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian

Photo · Elisa Araújo — Casa do Ameal

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Steps

1
Whisk the egg yolks with the sugar and lemon zest for 20 minutes.
20 min
2
Dissolve the cornstarch in the milk, then stir this mixture into the sweetened egg yolks.
3
Cook over medium heat, stirring constantly, until boiling.
4
Remove the lemon zest, then pour the custard into dishes or onto plates.
5
Let cool completely.
6
Caramelize the surface using a brûlée iron.