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Leche Poleada is a beloved dessert in El Salvador, celebrated for its simplicity and comforting sweetness. This velvety milk custard is a staple in Salvadoran households, often enjoyed as a snack, dessert, or even breakfast.
Whether served warm or chilled, it evokes a sense of nostalgia, reminding many of childhood afternoons spent savouring its creamy richness. Beyond its delicious flavour, Leche Poleada represents a connection to Salvadoran culinary traditions, passed down through generations with love and care.
What Is Leche Poleada?
Leche Poleada is a smooth and creamy milk based custard, thickened with corn starch and flavoured with a hint of vanilla and cinnamon. Its silky texture and mild sweetness make it an incredibly versatile dish.
While it can be served on its own, it’s also commonly paired with traditional Salvadoran pastries like semitas or pan dulce, enhancing their flavours with its luscious creaminess.
What sets Leche Poleada apart is its ability to transcend the line between a simple comfort food and a delicacy worthy of special occasions.
It’s the kind of dish that brings families together, whether prepared as a quick treat on a busy weekday or as a centrepiece for celebrations. It’s warm, inviting flavours make it a dessert that feels like a hug in a bowl.
Ingredients and Taste
The magic of Leche Poleada lies in its few but perfectly balanced ingredients. The custard starts with whole milk, which provides the creamy foundation. Corn starch is used as a thickening agent, creating the smooth, spoonable consistency that defines the dish.
Sugar adds just the right amount of sweetness, while vanilla extract infuses it with a fragrant warmth. A sprinkle of cinnamon, either mixed in or used as a garnish, adds a touch of spice that elevates the custard without overpowering its delicate flavour.
The taste of Leche Poleada is a harmonious blend of sweet and creamy, with subtle notes of vanilla and cinnamon rounding out the flavour profile. The silky texture makes each bite feel indulgent, yet the dessert remains light enough to enjoy without feeling heavy.
Whether served warm for a cosy treat or chilled for a refreshing finish to a meal, Leche Poleada is a dessert that appeals to all ages.
A Taste of History
The origins of Leche Poleada are rooted in El Salvador’s culinary traditions, which blend indigenous and Spanish influences.
The use of milk, sugar, and cinnamon reflects the influence of Spanish colonization, while the reliance on corn starch for thickening ties back to indigenous Mesoamerican cooking techniques. Over time, Salvadoran cooks refined the recipe, making it a staple in local cuisine.
Leche Poleada became popular not just for its flavour but also for its accessibility. Its ingredients are widely available and affordable, making it a dessert that could be enjoyed by families from all walks of life. Today, it’s a cherished part of Salvadoran culture, symbolizing the ingenuity and warmth of its people.
Salvadoran Leche Poleada Recipe
Serves: 4 people
Ingredients:
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 cinnamon stick
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Ground cinnamon (for garnish)
Directions
Begin by preparing a heavy bottomed saucepan. Pour in 3 1/2 cups of whole milk and add the cinnamon stick. Heat the milk over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching. This step infuses the milk with the warm aroma of cinnamon, a hallmark of this dish. Remove the saucepan from heat and let it rest for 5 minutes to intensify the flavours.
In a medium bowl, whisk together the remaining 1/2 cup of milk and the cornstarch until smooth and lump free. This slurry will act as the thickening agent for the custard. Ensure there are no lumps, as they can compromise the final texture.
In a separate large bowl, whisk the egg yolks, sugar, and salt until the mixture is pale and slightly thickened. This ensures the sugar dissolves fully, creating a smooth base for the custard. Gradually add the corn starch slurry to the egg mixture, whisking continuously to combine.
Slowly pour the warm milk from the saucepan into the egg mixture, whisking constantly to temper the eggs. This step prevents the eggs from curdling. Once fully combined, strain the mixture back into the saucepan to remove the cinnamon stick and any small lumps.
Place the saucepan back on medium heat and cook the custard, stirring constantly with a wooden spoon or silicone spatula. Pay close attention to the bottom and sides of the pan to avoid sticking. Continue cooking until the custard thickens and coats the back of a spoon, about 5–7 minutes.
Remove the saucepan from heat and stir in the vanilla extract. This step enhances the flavour profile of the custard. Taste and adjust sweetness if necessary, adding a bit more sugar if desired. Let the custard cool slightly before transferring to serving dishes.
Divide the custard evenly among four serving bowls or ramekins. Allow them to cool to room temperature, then refrigerate for at least 2 hours to fully set. For a smoother surface, cover each bowl with plastic wrap, pressing it directly onto the custard to prevent a skin from forming.
To serve, sprinkle a light dusting of ground cinnamon over each bowl of custard. For an authentic touch, accompany the Leche Poleada with a side of Salvadoran sweet bread or a sprinkle of crushed graham crackers. Serve chilled, savouring the rich and creamy texture alongside the warm notes of cinnamon and vanilla.
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