Leche Nevada - Pilar Hernández's Chilean Kitchen
This is a dessert my grandmother used to make a lot: Leche Nevada. If you're not familiar with it, it's a French dessert with a vanilla cream base and golden meringues on top.
Ingredients · Servings 10
- 4 cups of milk
- 4 eggs, separated into whites and yolks
- 1/2 cup apricot jam
- 1/3 cup of sugar
- 2 tablespoons of cornstarch
- 1 tablespoon of vanilla extract
- 1/2 cup chopped walnuts
Method · PT-497396H57M25S
- Place the milk in a large pot and heat over medium heat until it comes to a boil.
- Beat the egg whites until soft peaks form, add the jam and continue beating until stiff peaks form or the mixture is stiff.
- Place spoonfuls of beaten egg whites into the milk and cook for a couple of minutes; if you pierce them with a toothpick, it should come out clean. Remove with a slotted spoon to a plate.
- In a bowl, whisk the egg yolks with a balloon whisk for 30 seconds. Add the sugar and cornstarch, whisking until well combined. Slowly add a ladleful of hot milk to the mixture in a thin stream.
- Add the beaten egg yolks to the pot of milk and continue stirring until it comes to a boil and thickens. Turn off the heat.
- Add the vanilla and mix well. Place the vanilla cream in an ovenproof dish.
- Place the meringue flakes on top and sprinkle with the walnuts.
- Brown gently under the oven grill. Optional.
- You can also place the cream in glasses and add the egg white flakes on top, sprinkle with the nuts and serve.
In Latin countries, milk-based desserts are very popular:
I recommend trying different milk-based desserts until you find the perfect one for you or the perfect one to finish off a special meal. What I love most about milk-based desserts is that they can be prepared in advance. My favorite is semolina pudding with caramel. This version of meringue pudding is special; it's the one my grandmother used to make. She added apricot jam to the meringue to give it even more flavor and a prettier color. It's a great idea that I recommend.
Description
A classic dessert in Chile.
