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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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
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!!!
* 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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.
A crowd-pleasing casserole with bacon, bell peppers, and a cheesy crouton base.
A hearty potato, sausage, and egg casserole that's perfect for Sunday brunch.