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Chilean Floating Islands (Leche Nevada)

Chilean Floating Islands (Leche Nevada)

Leche Nevada or Chilean floating islands is a custard base dessert, topped with meringues and a touch of cinnamon.

Course Dessert
Cuisine Chilean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 238 kcal
Author Lizet Bowen

Ingredients

Meringue:

  • 1 egg white
  • 1 tablespoon sugar

Vanilla custard:

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 2 tablespoons cornstarch
  • Cinnamon to sprinkle

Instructions

  1. Meringue: In a small bowl, beat egg white with an electric mixer. Add 1 tablespoon of sugar and beat until it is shiny. Set aside.
  2. Custard: In a large saucepan, add 1-3/4 cups of milk, 2 tablespoons of sugar and 1 teaspoon of vanilla. In low heat bring to a simmer. Scoop some meringue with a spoon. Using another spoon gently transfer meringue from spoon to spoon, into milk.
  3. Poach for 1 minute each side. Remove from heat and set them on a plate.
  4. In a small bowl, mix well 1/4 cup of milk, 2 tablespoons of cornstarch and 1 yolk. Slowly pour this mixture into the milk and stir constantly over low heat. Let it cook for 2 minutes (stirring constantly).
  5. Serve custard in 2 serving glasses. Place 3 meringues on top and sprinkle with ground cinnamon.

Recipe Notes

This dessert can be served hot, or it can be chilled for 1 hour before enjoying.

The amount of sugar I use in this recipe may seem small. If you like it sweeter, add more.