Leite-creme de Serafim — Teleculinária Version
Teleculinária publishes this bowl-served variant, thickened with wheat flour and flavoured with cinnamon. The Portalegre Leite Serafim documented by local sources uses rice flour and corn starch and sets firmly enough to cut with a knife. This is a useful identified home variant, but it must not be confused with that reference Portalegre presentation.
- Yields
- Yield not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz, plus more for burning Sugar
- 75 g / 2.6 oz Wheat flour
- 5 Egg yolks
- 500 ml / 2.1 cups Milk
- 500 ml / 2.1 cups Water
- 1 Cinnamon stick
Method
Bring the milk, water, cinnamon stick and 250g sugar to the boil.
In a bowl, beat the yolks thoroughly with the flour.
Pour the hot liquid gradually over the yolks, stirring continuously. Return to the saucepan and cook until thick.
Transfer to a serving bowl and cool. Sprinkle with sugar and burn the surface with a traditional iron or kitchen torch.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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