Puerto Rican Breakfast Custard

Puerto Rican Breakfast Custard

39 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Lu
Recipe by  Lu

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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 (39)

Rate This Recipe
Luz
132

Luz

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 1 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.

Mari Diaz
67

Mari Diaz

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

sherry_s1954
44

sherry_s1954

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 the custard. Wonderful!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 250 cal
  • 12%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 37.2 g
  • 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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