Leche Poleada (Salvadoran Vanilla Custard)

leche poleada salvadoreña

I decided to surprise Carlos by making a batch of leche poleada today but I tweaked my usual recipe and it came out even better, so of course I want to share the new version with all of you!

Leche Poleada (Salvadoran Vanilla Custard)


5 rounded tablespoons cornstarch
4 cups 1% milk
3 egg yolks
1 cinnamon stick
3/4 cup sugar
1 tablespoon vanilla extract

ground cinnamon (for sprinkling on top)


1. In a blender add milk, sugar, egg yolks and cornstarch. Blend for 15 to 30 seconds until well combined.

2. Pour the mixture into a pot over medium heat. Add the cinnamon stick and vanilla extract.

3. Stir regularly until the mixture thickens. (Don’t be too quick to remove it from the stove. You want it to be the texture of pudding. After 5 minutes, if it isn’t thickening, turn the heat up a little and stir a little less regularly.)

4. Remove from heat. Remove the cinnamon stick.

5. To serve warm, serve immediately. To serve cold pour into individual ramekins, bowls or even disposable plastic cups, and allow to chill in the refrigerator for a couple hours. Right before serving sprinkle ground cinnamon on top.

This recipe makes about 6 servings.

Leche Poleada - Salvadoran Vanilla Custard


    • That’s awesome! Please come back and let us all know how it turns out using soy milk. I’ve never tried that before!

  1. Looks delicious…and I’m feeling like a very bad wife because I rarely cook Bolivian dishes. And my mother in law gave me her Bolivian cookbook years ago. I remember once upon a time I was going to cook one Bolivian dish a week. You’ve inspired me to try again.

    • I hope you do – and share them on your blog. I would actually love to learn some Bolivian dishes, and it’s the perfect season. Aren’t there a lot of nice filling stews in Bolivian cuisine?

      • Yes…lots of soups and stews. When I first met my husband, lunch always had a bowl of soup and then a HUGE plate of food. The soup was always enough for me. Of course, quinoa soup was always one of my favorite, and now that’s such a trendy food here. We’ll see what I come up with. In the past, I’ve made a special dish for Christmas, but it never quite tastes like Bolivia. Actually, I think I still have several containers full of Bolivian spices that his mom brought us (gulp!) years ago. I’m awful, I know.

  2. Thank you so much for all the Salvidoran recipes! My fiancee is Salvidoran and he is very bored of all the “comida americana” I resort to. Half the time we eat, I’ll hear this: “Vos crees que eso es comida?” ;) Needless to say, he feels more at home when I make the food he’s used to… its hard being so far from your homeland. So thanks for sharing!

    • It’s so true. Just one meal once in awhile can make all the difference when one is feeling nostalgic or homesick. Thanks for the comment. I hope your fiance enjoys the recipes you make from my blog :)

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