Puerto Rican Breakfast Custard29 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“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.” - by Lu
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 250 cal
- 7.9 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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 vanilla and ..." See more1 tsp. of cinnamon, mixing well. Add some of the milk (can also use evaporated milk instead of whole milk) to the egg mixture, mixing well. To the egg and milk mixture, add your cornstarch mixing well and making sure all lumps are dissolved before pouring into your sauce pan. Then pour the remaining milk and sugar into your sauce pan stirring constantly. Salt is not necessary and should be optional. "
"We (Chicagoans from Puerto Rico) call this Maizena. Really good breakfast; like eating hot cereal...." See more"
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