Leite Creme

Background

A classic Portuguese stovetop custard crowned with a crackly caramel lid, Leite Creme is beloved for its silky texture and balanced sweetness. Its base of milk, egg yolks, sugar, and cornstarch is gently scented with lemon peel, a cinnamon stick, and optional vanilla, then finished with a brittle layer of caramelized sugar for that signature crack.

Ingredients

• 500 ml whole milk
• 120 g sugar (plus extra for the topping)
• 6 large egg yolks
• 15 g cornstarch
• Wide strip of lemon peel
• 1 cinnamon stick
• 1 tsp vanilla (optional)
• Pinch of salt

Equipment

• Heavy saucepan and whisk
• Fine-mesh strainer
• Shallow ramekins
• Kitchen torch or broiler

Preparation

1. Infuse the base: In a medium saucepan, combine the milk, the strip of lemon peel, the cinnamon stick, and optional vanilla. Warm until steaming, then cover and let the aromatics infuse for 10 minutes. Discard the lemon peel and cinnamon stick.
2. Whisk the custard base: In a bowl, whisk together the egg yolks, 100 g of the sugar, the cornstarch, and the salt until smooth and slightly thick.
3. Temper: Gradually pour the hot milk into the egg yolks mixture while whisking constantly, then return everything to the saucepan.
4. Thicken: Set over medium heat and cook, whisking steadily, until the custard thickens and slow bubbles appear; this typically takes about 3–5 minutes after it begins to steam. Remove from heat as soon as it coats the back of a spoon.
5. Strain and portion: Strain the custard into a jug to ensure perfect smoothness, then divide among shallow ramekins. Let cool at room temperature for about 30 minutes, then refrigerate until fully set, at least 2 hours.
6. Caramelize: Just before serving, sprinkle each surface with a thin, even layer of sugar. Caramelize with a kitchen torch or under a very hot broiler until amber and glassy. Allow the tops to harden for 2 minutes before serving.

Tips

• Use whole milk for the classic body. A touch more cornstarch makes a firmer set; a touch less cornstarch yields a looser spoonable texture.
• Adjust aromatics to taste: add more vanilla for warmth or a larger strip of lemon peel for brighter notes. Always remove the cinnamon stick before thickening.
• Whisk the egg yolks and sugar just until combined to minimize air and keep the custard ultra-silky.
• For an even, snappy crust, use a fine layer of sugar, sweep the torch in quick passes, then, if desired, add a second veil of sugar and caramelize again.

Serving and Storage

Serve chilled or slightly warm, but torch the topping at the last moment so the sugar stays shatteringly crisp. Un-torched cups keep, covered, for up to 2 days. After caramelizing the sugar, enjoy within 1 hour for peak contrast.

Troubleshooting

• Too thin: continue cooking for another 1–2 minutes, or whisk 1 tsp cornstarch with a splash of cold milk, add, and heat briefly.
• Too thick: off-heat, whisk in warm milk a little at a time until it loosens.
• Overly eggy: avoid a rolling boil and keep whisking so the egg yolks cook gently.
• Grainy top: always strain hot custard and chill uncovered until cool, then cover; allow at least 1 hour before serving.