Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Though egg custard puddings are produced throughout Europe, the Portuguese version known as leite-creme originated in the northern Beira province. Rather than being baked in an oven, leite-creme is made on the stovetop and uses milk rather than cream. Common leite-creme ingredients are flour, sugar, vanilla, egg yolks (fewer or more depending on the richness of the desired result), and the characteristically Portuguese additions of lemon, cinnamon, or port wine.