Leche Poleada or Salvadoran vanilla custard is my three sons favorite Salvadoran dessert.
My grandmother taught me how to make this dish. Is one of the recipes in my cookbook. In El Salvador, you can also find this delicious dessert at the Mercados, and is commonly plated on dried corn husk boats, talking about being green!!!
We are a close-knit family and love each other dearly! I firmly believe that the time I have spent cooking for the family was well worth it; they love and respect food, as sustenance and art, but more importantly they each carry lasting memories of love, comfort and sharing. Long live traditions and family!!!
2 egg yolks
4 tablespoons cornstarch
¾ cup granulated white sugar
3 cups cold milk
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
In a small bowl beat the egg yolks well and set aside.
In a medium saucepan off the heat, combine the cornstarch and sugar with a whisk. Slowly add in the milk and mix until smooth.
Heat the mixture over a medium flame, whisking continuously until it thickens. Once it reaches a boil, take 2 tablespoons of the custard mixture and quickly whisk into the egg yolks; this will temper the egg yolks to avoid curding when they come in contact with the boiling custard.
Now, briskly whisk the egg yolks into the custard. Reduce heat to medium low, continue cooking, and constantly whisk for 5 more minutes. Turn off the heat, add the vanilla, and continue whisking for another 2 minutes to release the steam.
Serve warm for a creamy texture. If serving cold the custard will set and harden a bit. Sprinkle each serving with cinnamon while still warm.