Portuguese Cream: Crema di Portogallo Recipe

Name: Portuguese Cream: Crema di Portogallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 4 tablespoons cornstarch; 1/2 cup sugar; 3 cups milk; 4 blood oranges, zested and juiced; 1 1/2 cups heavy cream; 1/2 recipe Candied Citrus Zest, recipe follows; 8 cups sugar; 5 cups water; 4 oranges or 3 grapefruits or 8 lemons, zest only, julienne; Superfine sugar, for sprinkling

Servings: persons

6 egg yolks
4 tablespoons cornstarch
1/2 cup sugar
3 cups milk
4 blood oranges, zested and juiced
1 1/2 cups heavy cream
1/2 recipe Candied Citrus Zest, recipe follows
8 cups sugar
5 cups water
4 oranges or 3 grapefruits or 8 lemons, zest only, julienne
Superfine sugar, for sprinkling

1
In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon.
2
Drizzle in the milk and place the pan over medium heat.
3
Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed.
4
Do not allow the mixture to boil.
5
Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator.
6
Whip the cream and top each cup with the whipped cream and the candied zest.
7
In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.
8
Remove from heat.
9
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.
10
Remove the zest, rinse with cold water and repeat the process 2 more times.
11
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest.
12
Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.
13
Remove from heat and cool.
14
Drain the syrup and lay the zest out on a cooling rack.
15
Toss in sugar and store in an airtight container.

2412

kcal

Calories

Fat

474

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 egg yolks, 4 tablespoons cornstarch, 1/2 cup sugar, 3 cups milk, and more.

Yes, Portuguese Cream: Crema di Portogallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Cream: Crema di Portogallo

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