This Puerto Rican breakfast custard recipe yields a unique Spanish breakfast custard. My Puerto Rican father loved it as a child, and my mother made it for us as we grew up. Whisking the custard for 25 minutes takes patience, but the results are delicious and warm on a cold winter morning.
Preparation Details
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 2
Ingredients
- 3 tablespoons white sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 cups whole milk
Steps
- Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls.
