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Puerto Rican Breakfast Custard

Puerto Rican Breakfast Custard

Name: Puerto Rican Breakfast Custard
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons cornstarch; ⅛ teaspoon salt; 3 tablespoons white sugar; ⅛ teaspoon ground cinnamon; 2 cups whole milk

Rating: 4.66 stars

93 Ratings
74 Reviews
19 Photos

This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.

By Lu

Gallery

Recipe Summary

prep:

5 mins

cook:

25 mins

total:

30 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

2 tablespoons cornstarch
⅛ teaspoon salt
3 tablespoons white sugar
⅛ teaspoon ground cinnamon
2 cups whole milk

Directions

Step 1

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.

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Nutrition Facts

Per Serving:

250 calories; protein 7.9g 16% DV; carbohydrates 37.2g 12% DV; fat 7.9g 12% DV; cholesterol 24.4mg 8% DV; sodium 243.7mg 10% DV. Full Nutrition

Reviews (74)

Most helpful positive review

Luz

05/19/2009

It is even tastier and creamier if you add 1 egg yolk, whipped separately in a cup with some sugar until it turns fluffy and light-yellow in color. Then add to the egg mixture, 1 tsp. of vanilla and 1 tsp. of cinnamon, mixing well. Add some of the milk (can also use evaporated milk instead of whole milk) to the egg mixture, mixing well. To the egg and milk mixture, add your cornstarch mixing well and making sure all lumps are dissolved before pouring into your sauce pan. Then pour the remaining milk and sugar into your sauce pan stirring constantly. Salt is not necessary and should be optional. Read More

Helpful

(209)

Most helpful critical review

Lolivee

07/28/2015

I'm from PR and I make this all the time, especially now for my little munchkin and he loves it! The only difference is that I've always used evaporated milk and add vanilla extract. Read More

Helpful

(7)

93 Ratings

5 star values: 68
4 star values: 20
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Luz

05/19/2009

Helpful

(209)

Mari Diaz

01/08/2008

We (Chicagoans from Puerto Rico) call this Maizena. Really good breakfast; like eating hot cereal. Read More

Helpful

(90)

sherry_s1954

01/12/2008

This is sooo good. I added 3 eggs and enough milk to make the 2 cups of liquid. Took less time to thicken also. I had day old cornbread which I popped in the micro with butter and served with the custard. Wonderful! Read More

Helpful

(53)

darlene1177

08/30/2010

Thank you for posting this recipe. I grew up on this and want to make it for my kids. I never got it right till now! I actually cried because it reminded me so much of my grandma that I miss dearly! Thank you! Read More

Helpful

(30)

jeanette1978

01/19/2013

Glad I found this recipe - I was clearly adding too much cornstarch to mine. This recipe is really good and almost exactly what I grew up with in my Puerto Rican household. A couple of additions/substitutions that makes this Maizena (as my family calls it) exactly what I remember - about a tablespoon of butter which will add to the creaminess, and instead of 2 cups of milk, add 1 1/2 cups of milk and 1/2 cup of coconut milk. The light taste of the coconut milk really puts this over the top and exactly as I remember growing up! Delicious!!! Read More

Helpful

(18)

erin rudat

03/28/2011

I'm not Puerto Rican but this is the same recipe I grew up on from my grandmother in Nebraska. The only difference is after thickening we would add a little butter to make it a little richer then serve it over toast and sprinkle with the cinnamon. The best breakfast in all the world!! Talk about your "comfort food". Read More

Helpful

(13)

Judy Harris

04/01/2010

very good i didn't change anything will make this again soon turned out great Read More

Helpful

(11)

mervinmfg

06/29/2010

simple and delicous. also used an egg as part of the two cups of liquid and added 1/2 tsp vanilla Read More

Helpful

(9)

Teresa Marx

01/02/2008

My 4 year old daughter just loved this recipe she couldn't get enough. We added raisins once the custard was served to add a little more texture. This was a very easy dish to make and will be used again and again! Read More

Helpful

(8)

Lolivee

07/28/2015

I'm from PR and I make this all the time, especially now for my little munchkin and he loves it! The only difference is that I've always used evaporated milk and add vanilla extract. Read More

Helpful

(7)

More Reviews

Reviews for: Photos of Puerto Rican Breakfast Custard

1 of 74

All Reviews

We (Chicagoans from Puerto Rico) call this Maizena. Really good breakfast; like eating hot cereal.

very good i didn't change anything will make this again soon turned out great

simple and delicous. also used an egg as part of the two cups of liquid and added 1/2 tsp vanilla

I'm from PR and I make this all the time, especially now for my little munchkin and he loves it! The only difference is that I've always used evaporated milk and add vanilla extract.