Saturday, October 27, 2007

Leite Creme

(I will upload a picture soon...)


  • 6 egg yolks
  • 1l milk
  • 1 cinnamon stick
  • 1 lemon zest
  • 5 tbspoons sugar
  • 4 tbspoons maizena (corn flour)
How to:
  1. Pour the milk into a pan and pop in the cinammon stick and the lemon zest.
  2. Bring to the boil, then take the pan off the heat and leave for the milk to infuse.
  3. Whisk the egg yolks together with the sugar and the maizena, until the mizture is creamy.
  4. Remove the cinnamon stick and the lemon zest from the milk.
  5. Pour the milk into the egg yolk mixture and stir.
  6. Return the whole mixture to the pan and bring to the boil over a medium heat, stirring all the time. (As the mixture thickens lumps may form, but they will eventually beat out.)
  7. Take the pan off the heat and transfer the cream to a oven proof dish.
  8. Just before serving sprinkle with sugar on top (3/4 tbspoons) and caramelize under the oven grill.



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