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Leite Creme Caseiro ❦ Portuguese Crème Brûlée

Velvety and rich. The contrast between the cold smooth custard and the crisp caramelised sugar. In Portugal it is a very popular and traditional dessert. If anything gets my husband to beg, it is this custard. He loves it! You will find it equally in the humblest of homes or the fanciest of restaurants. It is known by many names around the world. Each culture has their own variation. We add lemon peel and the Spanish add orange peel. The French substitute part or all of the milk for cream and add vanilla. Each variation is delicious. I prefer the Portuguese version, although I too have substituted half the milk for cream and sometimes add vanilla. Some traditional Portuguese recipes call for a cinnamon stick, but I do not use it. Use your imagination, add softly poached raspberries or blueberries to the ramekins before adding custard. Try the other variations I have mentioned above. This is the mother recipe, but the possibilities are endless. After the custard has cooled, refridgerate a minimum of two hours. Just before serving, you add sugar to the tops and caramelise. You can set them under a hot oven grill or broiler, but it won't achieve the best results. A kitchen blow torch (like I have) or if your lucky enough to have the iron, will give you that desired, crisp caramel crust. I have wanted the iron for years and never remember to buy one while on holiday. This year will definitely be the one! Enjoy xoxo

Leite Creme Caseiro - Portuguese Crème Brûlée

Makes 6-8 ramekins approximately

800 ml. Whole milk

175g. Sugar

3 tbsp. Corn flour/starch

8 large Egg yolks

1 Peel of a lemon in large strips (outer yellow skin only not white pith)

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