Food News

Three Recipes to Indulge in for National Crème Brûlée Day, July 27

Page 4 of 4

Leite Crème

This Portuguese version is very similar to its Iberic cousin with a few small differences. Here's what you'll need to do:

6 egg yolks

¾ of a cup of sugar

4 cups of whole milk

3 tablespoons of cornstarch

4 thin strips lemon peel

1 cinnamon stick

Turbinado sugar

7 ramekins

Mix the eggs and cornstarch until a creamy consistency is achieved. Add the sugar and continue to whisk until the mixture yellows a bit. Add the milk and continue to whisk. Add this to a saucepan, add the lemon and cinnamon and heat on medium-low for ten to twelve minutes. It should be very creamy at this point. Remove the peels and stick and add to the ramekins.

Let them cool at room temp for ten minutes and refrigerate for three hours. Sprinkle the Turbinado sugar on the ramekins and burn with a kitchen torch going for an uneven, hardened caramelized shell.

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Abel Folgar