A dessert that reminds me of my grandmother is Chilean Leche Nevada Dessert or Floating Islands. It is a dessert of French origin, with a base of vanilla custard and poached meringues on top.
In Latin countries, milk-based desserts are very popular: Arroz con leche rice pudding, semolina pudding, Leche asada or roasted milk, flan, and more abound in lunches and dinners every day and for special occasions. I recommend you try different milk-based desserts until you find the perfect one for you or the perfect one to finish a special meal. What I like most about milk-based desserts is that they can be prepared in advance. My favorite is semolina pudding.
I love these traditional homemade desserts; they allow me to reconnect with my roots, family, and home-cooked meals.
This version of Floating Islands is unique; it is the one my grandmother used to make. She used to add apricot jam to the meringue for extra flavor and beautiful color. It’s a fantastic idea.
Visit our collection of Chilean recipes here.
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Chilean Leche Nevada Dessert
Chilean Floating Island version.
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
- 4 cups milk
- 4 eggs, separated egg whites, and yolks
- 1/2 cup apricot jam
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Place the milk in a large pot and heat over medium heat until it boils.
- Beat the egg whites until they form soft peaks. Add the jam and continue beating until it forms hard peaks.
- Place heaping tablespoons of meringue in the milk and cook for a couple of minutes; remove to a dish with a skimmer.
- In a bowl, beat the yolks with a balloon beater for 30 seconds. Add sugar and cornstarch, and beat until well incorporated. Add a ladle of warm milk, slowly always beating.
- Add the egg yolk mixture to the milk pot and continue stirring until it boils and thickens. Turn off the heat.
- Add the vanilla and mix thoroughly. Place the vanilla cream in a baking dish.
- Place the poached meringues on top and sprinkle with walnuts.
- Gently brown in the oven and broil. Optional.
- You can also place the cream in cups, add the meringue, sprinkle with nuts, and serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stove
- Cuisine: Chilean
Keywords: Chilean Leche Nevada Dessert, Floating Island
This post was created with America’s Dairy Farm Families and Importers in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.
How far ahead can you make this dessert? If I wanted to make it for Thanksgiving, could I make it the day before?
It’s best done the same day. But you can make it the day before and keep refrigerated.
I love floating island!!
Me too.
Oh! It looks so so good. I love your recipes and can’t wait to try this one! 🙂
Thanks!