Yaya'S Leche Nevada – a delicious recipe with milk, eggs, sugar, sugar, cornstarch, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whip the egg whites and 3 tablespoons of sugar to make a merangue with hard peaks.
2
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.
3
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.
4
Lift the merangues out of the milk with a slotted spoon and place in a large storage container.
5
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.
6
Add egg yolks and vanilla extract, whisking rapidly to avoid clumping as the yolks cook. Pour the custard over the merangues.
7
Chill for at least 3 hours before serving.
479
kcal
Calories
17
g
Fat
60
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups milk, 4 eggs, divided, 1/2 cup sugar, 3 tablespoons sugar, and more.
Yes, Yaya'S Leche Nevada falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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