Undoubtedly, one of our favorite desserts in Chilean cuisine, Nevada milk enchants everyone equally, its creamy texture and those meringue flakes that fall apart leave no one indifferent; that is why Vida Recetas could not miss the recipe for milk Nevada, a rich, easy, economical, fast and little known sweet preparation. You have to prepare it, keep reading to enjoy the sweet side of life.
Prep
20 min
Cook
15 min
Servings
8
Calories
242 kcal
Heat the liter of milk with the cinnamon and the 5 tablespoons of sugar, stir well so that it dissolves.
Whisk the egg whites with a pinch of salt until you get a firm meringue.
With a spoon and once the milk boils, take out meringue potions that you are going to cook in the milk for 3 minutes and then reserve the cooked meringue in a large bowl, repeat this step until the meringue is finished.
Dissolve the cornstarch in the cup of cold milk and stir well, then add the 4 yolks and mix again. If necessary, sieve the mixture before adding it to the boiling milk. Mix and let it cook for 3 minutes and finally add the vanilla essence, stir and turn off the kitchen.
Pour the milk onto the platter containing the cooked meringue, let it cool and refrigerate for at least 2 hours before serving.
At the time of serving, sprinkle a thin layer of cinnamon powder on the dessert
