Puerto Rican Breakfast Custard

Puerto Rican Breakfast Custard

46
Lu 27

"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

30 m servings 250 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

46
  1. 54 Ratings

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Most helpful positive review

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 vanill...

Most helpful critical review

I'm from PR and I make this all the time, especially now for my little munchkin and he loves it! The only difference is that I've always used evaporated milk and add vanilla extract.

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 vanill...

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...

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 dea...

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, ...

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 additio...

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 s...