Puerto Rican Breakfast Custard
Ingredients:
4 large eggs
2 cups whole milk or plant-based milk
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp cornstarch optional, for thickening
Ground nutmeg for garnish
Instructions:
1 Preheat your oven to 350F 175C. Grease a baking dish or custard cups.
2 In a medium saucepan, combine milk, sugar, vanilla extract, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
3 In a separate bowl, whisk the eggs until well-beaten. Slowly pour the warm milk mixture into the eggs while constantly whisking to avoid curdling.
4 If using cornstarch, dissolve it in a small amount of milk and stir it into the mixture.
5 Pour the custard mixture into the greased baking dish or custard cups.
6 Bake for 35-40 minutes or until the custard is set and slightly golden on top.
7 Let cool slightly and dust with a pinch of ground nutmeg before serving.
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