Portuguese Leite-Creme

Step 1

Set the oven to 425°F and allow it to preheat for 10 minutes until the indicator light or beep signals it is ready.

Step 2

Unroll both thawed puff pastry sheets and lay them flat on a 9×13-inch baking sheet, pressing them together gently to form one single layer covering the bottom.

Step 3

Prick the pastry all over with a fork, pushing straight down through the dough to avoid large air bubbles, spacing holes about 1 inch apart in rows.

Step 4

Pour the 2 cups of milk into a medium saucepan and set it over medium heat until you see small bubbles rising and the surface is steaming, about 5 minutes; do not let it boil.

Step 5

While the milk heats, crack the 5 egg yolks into a medium bowl and whisk them with 0.5 cup sugar and 2 tablespoons cornstarch until uniform and pale, about 2 minutes of steady whisking.

Step 6

Remove the hot milk from the heat and slowly pour it into the egg mixture while whisking constantly to avoid scrambling the eggs, whisking for about 1 minute until smooth and combined.

Step 7

Pour the custard mixture through a fine-mesh strainer into another bowl, pressing it gently through to remove any egg bits that might make the custard lumpy.

Step 8

Pour the strained custard evenly over the pricked pastry sheet, spreading it with a spatula to reach all corners and cover the surface.

Step 9

Place the baking sheet in the preheated 425°F oven and bake for 15–17 minutes until the custard is set but still slightly jiggles in the very center when you gently shake the pan.

Step 10

Remove the leite-creme from the oven and let it cool on the baking sheet for 5 minutes until it is cool enough to touch.

Step 11

Sprinkle the 1 teaspoon of ground cinnamon evenly over the entire surface in a light, even layer, covering all visible custard.