Dish

Leche poleada

Milk pudding

Leche poleada is a creamy and sweet dessert that is perfect for those who love custards and puddings. The dish is made by heating milk, sugar, and cinnamon in a saucepan until it comes to a boil. Cornstarch is then added to the mixture to thicken it, and the mixture is cooked until it reaches a pudding-like consistency. The dish is then chilled in the refrigerator until it is ready to be served. Leche poleada is a simple and delicious dessert that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert› Custard

Origins and history

Leche poleada is a traditional Spanish dessert that has been enjoyed for generations. It originated in the region of Andalusia and is now popular throughout Spain and Latin America.

Dietary considerations

Not suitable for those who are lactose intolerant or have a dairy allergy. May contain nuts or fruit toppings.

Variations

There are many variations of leche poleada, including those that use different spices or flavorings. Some recipes call for the addition of eggs, while others use condensed milk instead of regular milk. Some variations also include the use of fruit or nuts as a topping.

Presentation and garnishing

To ensure that the cornstarch is fully dissolved and the mixture is smooth, it is important to whisk the ingredients together constantly while cooking. Leche poleada can be garnished with a sprinkle of cinnamon or a dollop of whipped cream for added flavor and presentation.

Tips & Tricks

Chill the dish in the refrigerator for at least an hour before serving to allow it to set properly.

Side-dishes

Leche poleada is typically served on its own as a dessert, but it can be paired with fresh fruit or whipped cream. It is also delicious when served with a cup of coffee or tea.