Creme De Leite Canela Portuguese Custard And Cinnamon Recipes

CREME DE LEITE & CANELA (PORTUGUESE CUSTARD AND CINNAMON)

Steps:

• In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.
• Let the mixture cook for about 10 minutes, but do not allow to boil.
• Remove from the heat and cool to room temperature.
• Whisk together 3/4 cup sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix.
• Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.
• Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.
• Evenly divide into 6 ramekins.
• Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.
• When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.
• Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.

PORTUGUESE CUSTARD TARTS

Steps:

• Preheat oven to 220 Degrees Celsius.
• Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
• Stir custard powder, sugar and 1/2 cup cream until smooth.
• Stir in zest and essence.
• Bring remaining cream to boil in saucepan.
• Stir quickly into custard mixture.
• Stir over low heat 2 minutes until thickened.
• Cool 5 minutes and pour into prepared cases.
• Bake in middle oven 15 minutes.
• Dust with icing sugar to serve.