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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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.
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 the custard. Wonderful!
Thank you for posting this recipe. I grew up on this and want to make it for my kids. I never got it right till now! I actually cried because it reminded me so much of my grandma that I miss dearly! Thank you!
I'm not Puerto Rican, but this is the same recipe I grew up on from my grandmother in Nebraska. The only difference is after thickening, we would add a little butter to make it a little richer, then serve it over toast and sprinkle with the cinnamon. The best breakfast in all the world!! Talk about your "comfort food".
very good, i didn't change anything, will make this again soon, turned out great
simple and delicous. also used an egg as part of the two cups of liquid, and added 1/2 tsp vanilla
Tasty & different. Yummy with equal parts white & brown sugar too. Will share recipe with others / make it again. I'd consider adding: 1 egg or 2 to increase protein, and perhaps some cut up seasonal fruit before or after cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Puerto Rican Breakfast Custard
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 71
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