Ingredients for Yaya's Leche Nevada
- 2 cups whole milk (or soy milk for parve version)
- Eggs
- 3 tablespoons granulated sugar (for meringue) + 1/2 cup granulated sugar (for custard)
- Cornstarch
- 1 teaspoon vanilla extract
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How to Make Yaya's Leche Nevada
- Preheat oven to 200°F (93°C). In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 3 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.
- In a medium saucepan, combine milk and 1/2 cup sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling. Do not let it boil over.
- Reduce heat to low. Gently drop meringue mixture into the warm milk, a tablespoon at a time, ensuring each meringue is fully submerged in the milk.
- Poach the meringues for about 2-3 minutes per side, or until lightly golden and cooked through. Use a slotted spoon to gently turn them over.
- Carefully remove poached meringues from the milk using a slotted spoon and set aside in a large bowl.
- In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
- Slowly pour the cornstarch slurry into the remaining milk mixture in the saucepan. Whisk constantly over medium-high heat for about 3 minutes, or until the custard thickens and comes to a simmer.
- Remove from heat. Whisk in egg yolks and vanilla extract vigorously until fully combined and smooth. Avoid overheating the egg yolks.
- Gently pour the warm custard over the poached meringues. Stir gently to coat.
- Cover the bowl and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow flavors to meld and the dessert to set completely.
- Serve chilled in margarita glasses, garnished with fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
138g
Fat
35g
Carbs
17g
