This traditional Portuguese custard is usually served on its own, or with cake or fruit. My original intention was to serve the Leite Creme (custard) with my Rhubarb Crumble. Unfortunately, my oven conspired against me and refused to work so my uncooked crumble was subsequently banished to the freezer until my oven is mended.
6 egg yolks
1 pint milk
A few drops vanilla essence
2 teaspoons flour
Ground cinnamon (to decorate)
Put egg yolks, milk and a few drops of vanilla essence in a bowl and beat together. Add the flour and sugar to egg and milk mixture and mix until smooth. Place mixture in a saucepan and gradually bring to boil on a low heat. Stir continually to prevent the custard from becoming lumpy and sticking to the bottom of the pan. The custard should gradually thicken to a thick smooth sauce without lumps.
Once cool pour into glass dessert dishes and sprinkle with cinnamon.
I’ve ordered this dessert in Portuguese restaurants on several occasions and it was delicious!
The above recipe was the theory, but in practice my Leite Crème turned to a curdled mess – I even added some more flour in an attempt to “uncurdle” the eggs. That idea failed miserably and it looked so disgusting even Mr. Piglet hesitated momentarily before he ate it.
To my eyes it resembled “pigswill” rather than custard.
I “chickened” out.
I eat with my eyes!