Leite-Creme (Portuguese Custard Tart Filling)
A silky Portuguese custard flavored with cinnamon and lemon zest, traditionally served as a creamy dessert in a pastry shell. Made entirely from pantry staples with no eggs required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 195
- Protein
- 4g
Ingredients
- 2 cups whole milk
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- 1
Pour 2 cups of milk into a medium saucepan and place it over medium heat. Stir occasionally until the milk steams and tiny bubbles form around the edges—do not let it boil—about 5–7 minutes.
- 2
While the milk heats, whisk together 0.5 cup sugar, 3 tablespoons cornstarch, 1 teaspoon lemon zest, and 0.25 teaspoon cinnamon in a small bowl until the mixture looks uniform with no white streaks.
- 3
Once the milk is steaming, slowly pour the cornstarch mixture into the hot milk while whisking constantly. Continue whisking until no lumps remain and the mixture is smooth, about 1 minute.
- 4
Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon—a finger drawn across the spoon should leave a clear trail—about 6–8 minutes.
- 5
Remove the saucepan from heat and stir in 0.5 teaspoon vanilla extract until fully mixed.
- 6
Pour the warm custard into a shallow bowl or transfer to individual serving glasses. Lay plastic wrap directly on the surface of the custard to prevent a skin from forming.
- 7
Refrigerate until completely chilled and set, at least 3–4 hours or overnight. The custard will thicken further as it cools.
- 8
Before serving, dust the top of each portion with a pinch of ground cinnamon if desired, then serve chilled.
Tools you’ll need
- medium saucepan
- small bowl
- whisk
- wooden spoon
- shallow serving bowl or individual glasses
- plastic wrap
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