Our friends at Viking River Cruises haven’t let us down. Once again, they are sharing one of their favorite onboard recipes. This time, it’s Crème Brulee, Portuguese style!
Thank you Viking River Cruises!
Portuguese Crème Brulee
6 egg yolks
3 T corn flour
4 T white sugar
4 C (1 liter) whole milk
Fresh lemon peel
2 cinnamon sticks
Turbinado, demerara, muscovado or pure
granulated cane sugar for the burnt sugar
Fresh seasonal berries
Pour 4 cups of whole milk into sauce pan on countertop and begin stirring with a large spoon or whisk. Separate your 6 egg yolks and add to the milk while still stirring. Place into your mixture the 2 cinnamon sticks and an approximately 1 inch long piece of fresh lemon peel.
Gradually, add your 3 tablespoons of corn flour until well combined. Now, put the sauce pan onto the stove over medium-low heat. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until it has a very creamy, custardy consistency.
Remove from the heat, discard the lemon peel and cinnamon sticks, and pour into a serving dish. Use a spatula to transfer all of the mixture. Let cool slightly. You can refrigerate until ready to serve, but bring to room temperature before caramelizing the top
Before serving, sprinkle some sugar evenly on top (about 2-3 tsp.) and burn the sugar with a kitchen torch (or under your oven broiler) until you get a thin, caramelized crust. Finish with a gentle dusting of ground cinnamon.
Makes 6 servings.