Puerto Rican Breakfast Custard

Puerto Rican Breakfast Custard

43
Lu 25

"This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning."

Ingredients

30 m {{adjustedServings}} servings 250 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
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Reviews

43
  1. 51 Ratings

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It is even tastier and creamier if you add 1 egg yolk, whipped separately in a cup with some sugar until it turns fluffy and light-yellow in color. Then add to the egg mixture, 1 tsp. of vanill...

We (Chicagoans from Puerto Rico) call this Maizena. Really good breakfast; like eating hot cereal.

This is sooo good. I added 3 eggs and enough milk to make the 2 cups of liquid. Took less time to thicken also. I had day old cornbread which I popped in the micro with butter and served with...