in Dessert Recipes, Portugal

Leite cream with molotof

updated

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Ingredients for 8 servings:

  • 1 liter of milk
  • 4 egg yolks
  • 8 tbsp sugar
  • 4 tbsp cornstarch
  • 4 egg whites
  • 4 tbsp sugar
  • 1 pinch of salt
  • possibly vanilla
  • possibly ladyfingers
  • possibly caramel for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Milk cream with meringue

Beat the egg whites with sugar and salt until stiff peaks form and set aside. Combine the milk, egg yolks, sugar, cornstarch, and vanilla, if desired, in a large saucepan and stir. Bring to a boil while stirring. Cook for about 2 minutes, then transfer to an ovenproof dish. If desired, line the dish with sponge cakes beforehand. Spread the beaten egg whites on top. Place the dish in an oven preheated to approximately 175°C and bake until the meringue is lightly browned. Drizzle with a little caramel, if desired. Chill before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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