Leite-Creme (Portuguese Custard Tart Filling)

Step 1

Pour 2 cups of milk into a medium saucepan and place it over medium heat. Stir occasionally until the milk steams and tiny bubbles form around the edges—do not let it boil—about 5–7 minutes.

Step 2

While the milk heats, whisk together 0.5 cup sugar, 3 tablespoons cornstarch, 1 teaspoon lemon zest, and 0.25 teaspoon cinnamon in a small bowl until the mixture looks uniform with no white streaks.

Step 3

Once the milk is steaming, slowly pour the cornstarch mixture into the hot milk while whisking constantly. Continue whisking until no lumps remain and the mixture is smooth, about 1 minute.

Step 4

Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon—a finger drawn across the spoon should leave a clear trail—about 6–8 minutes.

Step 5

Remove the saucepan from heat and stir in 0.5 teaspoon vanilla extract until fully mixed.

Step 6

Pour the warm custard into a shallow bowl or transfer to individual serving glasses. Lay plastic wrap directly on the surface of the custard to prevent a skin from forming.

Step 7

Refrigerate until completely chilled and set, at least 3–4 hours or overnight. The custard will thicken further as it cools.

Step 8

Before serving, dust the top of each portion with a pinch of ground cinnamon if desired, then serve chilled.