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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Chilean Leche Nevada Dessert

August 7, 2022 by Pilar Hernandez
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Versión en español

Chilean Leche Nevada Dessert Floating Island DessertA 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.

Floating Island DessertI 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 Leche Nevada Dessert

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Chilean Floating Island version.

  • Total Time: 50 minutes
  • Yield: 8

Ingredients

Units
  • 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

  1. Place the milk in a large pot and heat over medium heat until it boils.
    Ingredients for leche nevada Pouring milk on a pan
  2. Beat the egg whites until they form soft peaks. Add the jam and continue beating until it forms hard peaks.
    Apricot added to white eggs
    Egg whites peak
  3. Place heaping tablespoons of meringue in the milk and cook for a couple of minutes; remove to a dish with a skimmer.
    Cooking egg whites
  4. 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.Egg yolks beaten
  5. Add the egg yolk mixture to the milk pot and continue stirring until it boils and thickens. Turn off the heat.
  6. Add the vanilla and mix thoroughly. Place the vanilla cream in a baking dish.
  7. Place the poached meringues on top and sprinkle with walnuts.
    Leche nevada
  8. Gently brown in the oven and broil. Optional.
    Leche Nevada
  9. You can also place the cream in cups, add the meringue, sprinkle with nuts, and serve.
    Chilean Leche Nevada Dessert
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stove
  • Cuisine: Chilean

Keywords: Chilean Leche Nevada Dessert, Floating Island

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

 

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.

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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Desserts, Chilean recipes

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    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Loralee North

    November 12, 2019 at 2:16 am

    How far ahead can you make this dessert? If I wanted to make it for Thanksgiving, could I make it the day before?

    Reply
    • Pilar Hernandez

      November 12, 2019 at 1:51 pm

      It’s best done the same day. But you can make it the day before and keep refrigerated.

      Reply
  2. Irene

    August 9, 2017 at 12:35 pm

    I love floating island!!

    Reply
    • Pilar Hernandez

      August 10, 2017 at 7:49 am

      Me too.

      Reply
  3. Renata Moreti

    August 7, 2017 at 2:13 pm

    Oh! It looks so so good. I love your recipes and can’t wait to try this one! 🙂

    Reply
    • Pilar Hernandez

      August 8, 2017 at 8:00 am

      Thanks!

      Reply

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