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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


  • 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


  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


This post was created in 2018 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.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stove
  • Cuisine: Chilean