YAYA'S LECHE NEVADA
This is a wonderful fresh dairy dessert. Great for summer! It is best described as poached merangues in a creamy custard. It looks beautiful served individually in margarita classes with a sprig of mint on top. I have not tried to make a parve version with soymilk but I think it would work just fine.
Provided by KosherT
Categories Dessert
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whip the egg whites and 3 tablespoons of sugar to make a merangue with hard peaks.
- Boil the milk and 1/2 cups of sugar in a medium sized pot. Make sure the milk does not boil over. Note: We don't like this dessert very sweet in my family, but you may want to use more than 1/2 cup sugar.
- Drop the merangue into the boiling milk, tablespoon by tablespoon. The merangue dollops will expand when cooked. Make sure to turn each one over in the milk at least once so that it cookes evenly on all sides. They cook very quickly.
- Lift the merangues out of the milk with a slotted spoon and place in a large storage container.
- Dissolve the corn starch in a little bit of cold water and pour into the milk/sugar mixture, which should still be over the stove. Stir for about 3 minutes on medium-high heat. Remove from heat.
- Add egg yolks and vanilla extract, whisking rapidly to avoid clumping as the yolks cook. Pour the custard over the merangues.
- Chill for at least 3 hours before serving.
Nutrition Facts : Calories 386.9, Fat 13.7, SaturatedFat 7.1, Cholesterol 220.2, Sodium 191.5, Carbohydrate 51.8, Fiber 0.1, Sugar 34.7, Protein 14.3
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Sage Aguilar
[email protected]This is a classic dessert that is sure to please everyone. I highly recommend it!
Vidence Sneed
[email protected]I made this recipe for my friends and they all loved it. It was a huge hit!
Jeheiei Fwjwj
[email protected]This dessert is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for a special occasion.
bibek
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were impressive. My family loved it!
Imrah Abrahams
[email protected]This is the best Leche Nevada recipe I've ever tried. The custard is so smooth and the meringue is perfectly crispy.
Kabir Hosen
[email protected]I've made this recipe several times now and it always turns out perfect. It's my go-to dessert for special occasions.
Myousaf Khan
[email protected]This dessert is a showstopper! The presentation is beautiful and the taste is even better.
Erick Kiaye
[email protected]Not too shabby!
Jonas Amoah (Jona)
[email protected]This recipe was a hit at my dinner party! Everyone raved about the rich custard and the delicate meringue.
Tahir Ali Shar
[email protected]So easy to make and so delicious! I especially loved the contrast between the creamy custard and the crispy meringue.
Wasikhan wrestling Talk
[email protected]Followed the recipe to a T and it turned out amazing! The custard was cooked to perfection and the meringue was light and fluffy. Definitely a keeper!
Juju For the babies
[email protected]This Leche Nevada recipe is an absolute delight! The custard was incredibly smooth and creamy, with a perfectly balanced sweetness. The meringue topping added a delightful textural contrast and a touch of extra sweetness. I'll definitely be making th