It all started with a comment. D.Y.H said on a recent post:
“Tracy, I just thought of something! Have you ever tried leche poleada? … Preguntale a Carlos si comía eso de niño. Cuando vivía con mi mamá ella lo hacía en tiempo de frío. It’s so good. I wouldn’t be able to tell you how to start or what to put in it aside from sprinkle ground cinnamon before you eat it…”
I had never heard of leche poleada but I asked Carlos and his eyes lit up.
“I love leche poleada!” he said, then he told me about how his mother used to make it for him when he was little. He hadn’t eaten it for at least twenty years.
“Why didn’t you tell me?!” I asked. We’ve been married for fourteen years and I never knew what leche poleada was, let alone that he loves it. Of course I wanted to make it for him right away, and that’s just what I did after a little research on the internet to find a recipe.
Below is my recipe which I adapted from one I found online. This leche poleada is about the same consistency as pudding. Carlos says some people prefer it thicker, so if you want it thicker, I would add another tablespoon of cornstarch and use whole milk instead of 1% – that should do the trick. Also, Carlos likes his cold, but you can eat this warm. (I should know, I licked the pot clean.)
4 rounded tablespoons corn starch
4 1/4 cups 1% milk
3 egg yolks
1 cinnamon stick
1 cup sugar
1 tablespoon vanilla extract
In a blender add milk, sugar, egg yolks and cornstarch. Blend for 30 seconds until well combined.
Pour mixture into a pot over low heat. Add cinnamon stick and vanilla extract.
Stir constantly until the mixture boils and thickens.
Remove from heat and let cool. (You can serve warm if you like. If you want to serve cold, continue.)
Remove cinnamon stick. Pour into single serving cups and place in refrigerator 1 to 2 hours.
Sprinkle ground cinnamon on poleada before serving. Makes 8 servings.
Adapted from this recipe at Cipotes.net