Leite de Creme – Portuguese Egg Custard

Prep Time
Cook Time
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Recipe: #24324

July 08, 2016

"Found @ portuguesedinerdotcom/ (aka Tia Maria's Blog for the Portuguese Foodie). Maria Dias & her daughter (Lisa) are co-authors of TASTE PORTUGAL, 101 EASY PORTUGUESE RECIPES (Vol 1). In Maria's words, "Leite Creme is a Portuguese Egg Custard similar to French Cream Brulee, but cooked on the stove-top instead of baked. It’s rich, creamy texture is perfect as a light dessert. The 1st time I ate this custard was when I was a only 12 yrs old & on my family’s 1st trip back to Portugal after coming to America. We arrived in Lisbon & then took a long cab ride to Coimbra to stay at my Aunts house for a wk. She prepared this delicious creamy dessert for us when we arrived & I’ve been hooked ever since! ENJOY!"

Original is 4 servings


  • Serving Size: 1 (327.1 g)
  • Calories 741.4
  • Total Fat - 52.4 g
  • Saturated Fat - 19.7 g
  • Cholesterol - 1990.9 mg
  • Sodium - 216.8 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 22.7 g
  • Protein - 32.9 g
  • Calcium - 386.4 mg
  • Iron - 5.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a med bowl, beat the eggs & milk w/a whisk until well-combined. Add the cornstarch plus the sugar & mix well.

Step 2

Add the lemon peel plus the cinnamon stick & heat in a saucepan on low–to-medium heat, stirring continuously. DO NOT LET THE CUSTARD BOIL. If it begins to boil, remove it from the heat to cool down while you continue to stir. The custard should be thick enough to coat the spoon like a pudding.

Step 3

Pour into individual ramekins & allow them to cool to room temp. Store in the fridge until you are ready to serve.

Step 4

When the custard has cooled, sprinkle sugar on top & brown slightly under an oven broiler or by using a cooking torch.


  • No special items are required

1 Reviews


Delicious! Much creamier than the baked custard version, and the subtle cinnamon and citrus is a nice touch.


review by:
(26 Jul 2016)

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