Puerto Rican Breakfast Custard Recipe - Allrecipes.com
Puerto Rican Breakfast Custard Recipe
  • READY IN 30 mins

Puerto Rican Breakfast Custard

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
May 19, 2009

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.

 
Most Helpful Critical Review
Nov 19, 2014

This was interesting to me. Pretty good, but maybe to really love it you have to grow up eating it. I did add an egg, tempered with some of the hot custard toward the beginning of cooking. It tasted a little flavorless so I added more cinnamon and some vanilla extract. Reminds me a little of cream of wheat. It was a comforting way to use up some milk.

 

50 Ratings

Jan 07, 2008

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

 
Jan 12, 2008

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!

 
Aug 30, 2010

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!

 
Mar 28, 2011

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".

 
Apr 01, 2010

very good, i didn't change anything, will make this again soon, turned out great

 
Jan 19, 2013

Glad I found this recipe - I was clearly adding too much cornstarch to mine. This recipe is really good and almost exactly what I grew up with in my Puerto Rican household. A couple of additions/substitutions that makes this Maizena (as my family calls it) exactly what I remember - about a tablespoon of butter which will add to the creaminess, and instead of 2 cups of milk, add 1 1/2 cups of milk and 1/2 cup of coconut milk. The light taste of the coconut milk really puts this over the top and exactly as I remember growing up! Delicious!!!

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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