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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Milk Mixture
In a saucepan, combine the milk, heavy cream, granulated sugar, and the cinnamon stick. Heat over medium heat until it begins to simmer, stirring occasionally.
- 2
Mix Egg Yolks and Cornstarch
In a bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
- 3
Combine and Thicken
Once the milk mixture is simmering, remove the cinnamon stick. Gradually pour the hot milk mixture into the egg yolk mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes).
- 4
Pour and Cool
Pour the mixture into individual serving dishes or a large bowl. Allow it to cool to room temperature, then refrigerate for at least 2 hours until set.
- 5
Prepare the Caramel
In a small saucepan, heat the 50g of sugar over medium heat until it melts and turns golden brown. Carefully pour the caramel over the chilled cream pudding.
- 6
Serve
Serve chilled and enjoy your Leite Creme!
