Desserts

Leche nevada (snowy cream of white milk)

A light, creamy Chilean dessert made from milk flavoured with cinnamon and vanilla, thickened with cornstarch and topped with poached egg whites in soft, cloud-like puffs. Best enjoyed chilled, at the end of a meal or as an afternoon treat.

45 min
4 servings
Medium
Budget-friendly
🇨🇱 Chile

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Ingredients

Spices & seasoning

Ground cinnamon

Optional extras

30 g Toasted slivered almonds

Nutrition facts

300 kcal per serving

Protein: 12.7 g
Carbohydrates: 36.3 g
Fat: 11.3 g
of which saturated fat: 5.5 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat 600 ml of milk with the cinnamon stick over medium heat until small bubbles appear, then remove from the heat and let it infuse for 10 minutes.
In a bowl, dissolve the cornstarch in the rest of the cold milk, then add the egg yolks and 50 g of sugar.
Remove the cinnamon from the hot milk, then slowly pour it over the mixture while whisking.
Pour everything back into the pan and cook over low heat, stirring constantly, until the cream thickens and coats the spoon, about 8 minutes.
Add the vanilla, stir and pour into individual dishes.
Beat the egg whites into firm peaks with the remaining sugar, then shape them into balls and poach them for 1 minute in simmering water. Drain them on a cloth.
Place the poached whites on the cream, sprinkle with cinnamon and almonds if you like, then chill for 2 hours before serving.