A Salvadoran cookbook author and a 2014 Gourmand International World Cookbook Awards participant, Alicia Maher carries her passion for her country's culinary traditions through her new cookbook None and shares with us one of her favorite dessert recipes she prepares for her family during the holiday season.
"In my family we love to celebrate the holidays eating and spending time together. My sons and husband favorite Salvadoran dessert is leche poleada. Their faces light up at the sight of this delicious, traditional Salvadoran vanilla custard. Every year, I cook it for Noche Buena and New Year's eve.
My grandmother taught me how to make this dish. In El Salvador, you can also find this delicious dessert at the mercados, and is commonly plated on corn husk boats.
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!"
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RECIPE: __Leche Poleada (__Salvadoran Vanilla Custard)
Few things could be better than eating this delicate and smooth custard! The sprinkle of cinnamon takes the flavor to the next level.
Serves 4-6
Ingredients
2 egg yolks
4 tablespoons cornstarch
¾ cup granulated white sugar
3 cups cold milk
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
Instructions
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.
Next, briskly whisk the egg yolks into the custard. Reduce heat to medium low, continue cooking, and constantly whisk for 10 more minutes. Turn off the heat, add the vanilla, and continue whisking for another 2 minutes to release the steam.
Serve hot for a creamy texture. If serving cold the custard will set and harden a bit. Sprinkle each serving with cinnamon.
Recipe and photos provided courtesy of Alicia Maher.
