Portuguese Crème Brûlée

Learn how to make Portuguese crème brûlée with milk, egg yolks, sugar, lemon, and cinnamon. Creamy custard with a caramelized sugar topping.

📝 Ingredients

• 500 ml (about 2 cups) whole milk
• 1 lemon peel
• 200 grams (about 1 cup) granulated sugar
• 6 egg yolks
• 2 teaspoons cornstarch
• 1 cinnamon stick
• 50 ml (1/4 cup) cold milk to dissolve the cornstarch
• Sugar for dusting

👨‍🍳 Instructions

1. 1Pour the milk into a saucepan and add the cinnamon stick and lemon peel. Bring to a boil over medium heat. As soon as it starts boiling, remove the saucepan from the heat and let the milk cool for about 5 minutes. Remove the lemon peel and cinnamon stick.
2. 2Meanwhile, in a small bowl, whisk the flour with 50 ml (1/4 cup) of milk until smooth and lump-free.
3. 3In a large bowl, whisk together the egg yolks, sugar, and flour dissolved in the milk. Gradually add the mixture to the saucepan, stirring constantly to prevent the egg yolks from curdling.
4. 4Return the saucepan to the stove and cook over low heat, stirring constantly, until the cream thickens, about 15 minutes. Remove from the heat, pour the cream into individual serving bowls, and let cool completely.
5. 5Sprinkle evenly with sugar, then caramelize the top using a crème brûlée iron until golden.