Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Leite Creme

Rosa Verde Silva

5 oz. sugar

1 oz. cornstarch

3/4 pint milk

2 egg yolks

Vanilla

Granulated sugar

Mix the sugar and cornstarch together in a sauce pan. Gradually add the milk and stir constantly. Bring to the boil and continue boiling the pudding for 2 to 3 minutes, stirring constantly. Remove from the heat.

Beat the eggs in a little cold milk (about a tablespoon) and add to the sugar mixture stirring all the while. Return the pan to the stove and cook over gentle heat till the mixture thickens slightly. Do not boil. Add vanilla to taste.

Pour into a heat proof serving dish. Generously sprinkle the pudding with granulated sugar and brown under the broiler.

Serves 4.