Portuguese Custard Cream

Ingredients

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 6 large egg yolks 6 large egg yolks
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Additional sugar for caramelizing Additional sugar for caramelizing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 47g, 38g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat.
2. 2.
   In a mixing bowl, whisk together the sugar, egg yolks, flour, vanilla extract, and salt until well combined.
3. 3.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. 5.
   Remove from heat and pour the custard into individual ramekins or a large serving dish.
6. 6.
   Allow the custard to cool to room temperature, then refrigerate for at least 2 hours, or until chilled and set.
7. 7.
   Just before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly.
8. 8.
   Serve the Portuguese Custard Cream chilled and enjoy!

Treat your ingredients with care...

• Eggs — Make sure to use fresh eggs for the best results. Separate the yolks carefully to avoid any traces of egg whites, as they can affect the custard's texture.

Tips & Tricks

• To prevent a skin from forming on top of the custard while it cools, place a piece of plastic wrap directly on the surface of the custard.
• For a twist on the traditional flavor, add a touch of lemon zest or a sprinkle of cinnamon to the custard mixture before cooking.
• If you don't have a kitchen torch, you can caramelize the sugar topping under a broiler. Keep a close eye on it to prevent burning.

Serving advice

Serve the Portuguese Custard Cream chilled, either in individual ramekins or as a large shared dessert. Garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.

Presentation advice

For an eye-catching presentation, use a kitchen torch to caramelize the sugar topping just before serving. The golden, bubbly caramel adds a touch of elegance to the creamy custard.