Maia Corn-Flour Custard
Also known as: Maia Corn-Flour Custard
A Maia custard of egg yolks and yellow corn flour, scented with lavender, vanilla and lemon.
- Origin
- Maia · Greater Porto
- Region
- Maia
- Season
- Year-round
Leite-Creme de Milho is a Maia specialty that replaces the usual starch with yellow corn flour. Egg yolks, brown sugar, milk and corn flour form a thick pale-yellow custard scented with lavender, vanilla, cinnamon and lemon.
It is served in bowls or a larger dish without relying on the burnt crust of national leite-creme. The smooth surface may be finished with ground cinnamon or chopped nuts; lavender, used sparingly, supplies its floral signature.
- milk
- egg yolks
- brown sugar
- yellow corn flour
- lavender
- vanilla
- cinnamon stick
- lemon
Creamy and gently cereal-like, with vanilla, lemon and a distinctive floral lavender note.
It may be decorated with ground cinnamon, chopped nuts or edible flowers; the municipal recipe also allows lactose-free milk.
At restaurants participating in Maia food events and in presentations promoted by VisitMaia.
Plain biscuits, coffee or aromatic white Vinho Verde.
Municipal tourism promotes the recipe as part of Maia gastronomy, in a territory historically linked to farming and agricultural production. Gastronomic Weekends guides present it among Maia's typical specialties and preserve its formula using corn flour and lavender.
Sources: visitmaia.pt · cm-terrasdebouro.pt · chaves.pt
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