Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Peel the lemon in strips, without the white pith. Heat 400 ml of the milk with the peel and cinnamon stick until boiling; turn off the heat and leave to infuse for 10 minutes.
- Dissolve the cornflour in the remaining 100 ml of cold milk. Separate the eggs and, in a bowl, beat the yolks with 100 g of the sugar until pale and add the dissolved cornflour.
- Remove the peel and cinnamon from the milk and pour it gradually over the yolks, stirring constantly.
- Return everything to the pan and cook over low heat, whisking without stopping, for 5 to 7 minutes, until the custard thickens and coats the back of a spoon. Do not let it boil hard.
- Pour into shallow dishes or a serving dish, let it cool and chill for at least 2 hours.
- Before serving, sprinkle with the remaining sugar and burn it with a very hot branding iron or a blowtorch until caramelised.
Shopping tip
The leite-creme branding iron is sold in hypermarkets and homeware shops; a kitchen blowtorch does the same. Keep the egg whites for farófias or meringues.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.