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 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2
Calories 238kcal
Author Lizet Bowen
Ingredients
Meringue:
1egg white
1tablespoonsugar
Vanilla custard:
2cupsmilk
2tablespoonssugar
1teaspoonvanilla extract
1egg yolk
2tablespoonscornstarch
Cinnamon to sprinkle
Instructions
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.
Custard: In a large saucepan, add 1-¾ 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.
Poach for 1 minute each side. Remove from heat and set them on a plate.
In a small bowl, mix well ¼ 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).
Serve custard in 2 serving glasses. Place 3 meringues on top and sprinkle with ground cinnamon.
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.