Brrrrr! It’s cold outside so let’s eat our favorite winter treats we grew up on!
I’ve been away from posting for a while because I HAD A BABY! I’m super excited about my lil bundle of joy and decided to take a break during my pregnancy and first couple months postpartum. That being said, I wanted to share this veganized version of the Leche Poliada custard we remember as kids! Mom used to make it for us when we had a snow day and now I get to recreate it with plant-based milk!
2 1/4 Cups Cold Almond-Cashew Vanilla Milk
4 Tbsp Maizena Cornstarch for a thinner consistency or 5 Tbs Maizena Cornstarch for a thicker custard
1 Cinnamon Stick
1/3 Cup Granulated Sugar
1 Tbs Vanilla Extract
1 medium saucer pot
Measuring cups/Measuring spoons
1 medium mixing bowl
Separate the milk. Place 2 Cups of the milk in one bowl and 1/4 cup in a medium mixing bowl. Mix the Maizena Cornstarch with the 1/4 cup milk in the mixing bowl until completely dissolved (any lumps will ruin the custard) and set aside. In the pot, add the 2 cups of milk, sugar, vanilla extract, and cinnamon stick and bring to a high heat. Once the milk begins to steam, slowly add the Maizena Milk mixture. Whisk vigorously until it forms thick and comes to a boil (approx 4mins). Remove Cinnamon stick and pour into dessert bowls. Sprinkle with cinnamon powder or pumpkin pie powder and eat warm or let cool down completely for a firmer bite. Enjoy and happy holidays!