This is a special Spanish breakfast custard that my mother used to make for us as children and that my father, a Puerto Rican, adored as a child. Although it requires perseverance to whisk the custard for 25 minutes, the end product is wonderful and incredibly nourishing on a chilly winter morning.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 3 tablespoons white sugar
- ⅛ teaspoon ground cinnamon
- 2 cups whole milk
Instructions
- Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 244 mg |
| Sugars | 30 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was great but it doesn’t take very long for the maizena to thicken, so I’ll say stir it for around 15 minutes instead of 25 to 30.. that’s too long
Delicious, I added one egg yolk, vanilla and magnificent…
Taste great just like my mother inlaws does.
I love this recipe for Maizena. It’s perfect! Reminds me of when my mom used to make this for me. It tastes exactly the same and I was even able to get it to the right thickness by simmering just an extra minute or so. I like how you can adjust the recipe for the servings. Thank you for posting.
Just like grand mom’s except she added a piece of lemon rind to pot she made sure I was the one who got it in my bowl because she knew I loved it.
Wonderful recipe! Super tasty, I am Puerto Rican however I was born and raised a Floridian! My mother and grandmother would always make a version of this for me and my brother and this recipe is spot on. It dosen’t have much protein on its own so I decided to try scrambling 3 eggs and then filled the rest with milk to equal 2 cups of liquid and I added a dash of vanilla and it came out PERFECT!!!! very filling, not overly sweet and CREAMY! If your on the edge about adding eggs don’t think twice because it adds substance and richness to it. Yumm Yumm
Delicious!! It’s great just as written but I like to add 1 cup of oatmeal to make it heartier and more of a proper “breakfast” in my opinion. I pulse the oats in my blender first and add an extra 2 cups of liquid, sometimes more so it’s a drinkable oatmeal, great for on-the-go! No extra cornstarch is needed, just stir until it thickens slightly. Then shut off heat. It continues to thicken as it cools. I’ve also added coconut milk and cream of coconut to change the flavor. Extra delicious!! I’ve also made this with almond milk only and almond milk/coconut milk mix to make it lactose free. Its just as good as with regular milk/evaporated! My family is from Puerto Rico and my mother is quite nostalgic everytime I make this for her. She lost the art of some recipes- this brought her back to her childhood. Thank you!
This was delicious. It’s not two servings though. I’ll double the recipe next time.
Very easy to make; loved it…
It was okay. I cooked it as long as it said, but I think it was a little too long. If I try to make this again, I will either reduce the heat a bit or shorten the cooking time. The flavor was okay, but the consistency was a little odd. It congealed and was almost a bit more like gelatin than a pudding.
I ate this as a child growing up and loved it. I added an egg and vanilla extract like others suggested and it was delicious. My kids love it aswell. I also refrigerated the leftovers in small plastic cups and enjoyed it as a cold custard treat.
Great. I will probably try some of the other receipes.
Love it
This recipe was so simple and easy to follow. I grew up on this and haven’t had it in such a long time. Was happy to find it here n for it to turn out just like mom’s was even better!
Loved it
I was craving this that my puertorican mom used to make me when I was little and I found it! This was my favorite hot cereal. As I was making it, I could smell my mom cooking it. It brought back memories. Gave it four starts because it was too sweet to taste. Next time I will make it with less sugar and it will be perfect for me.
I make this A LOT. I cut down the sugar to 2 Tbs, though, and I add vanilla or honey, sometimes.
I loved this. My mother used to make this for us when we were little kids if we had a tummy ache or just fussy. put us right to sleep. now I know why.
Doing it the way they called for over 30 minutes resulted in inedible burnt char. Never again.
My kids love this & they are teenagers now, still requesting this. Friends would stay over hoping I would make this.
I didnt make any changes, and will definitely be making again. My grandmother always made this when i was a kid and i have been searching for the recipe and it was so delicious just like i remember it always being. how perfect:) thank you!!