Snowy milk is a traditional Chilean dessert that wins over with its creamy texture and delicate meringue clouds. This snowy milk recipe is ideal for those looking for a homemade, economical, and surprisingly easy sweet treat. Its origins trace back to Creole pastry, where milk is transformed into a base infused with cinnamon and vanilla, which combined with cooked meringue creates a unique contrast of textures: smooth, fluffy, and comforting. Perfect for sharing with family, as a dessert after a special meal, or simply to indulge. Although not widely known outside Chile, its flavor and simplicity make it a gem of the kitchen. There are variations that add a touch of liqueur or nuts, but the classic version we present is foolproof. The secret lies in cooking the meringue in hot milk without it breaking apart, achieving those clouds that melt in your mouth. Go ahead and make it to discover why it is so loved.
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
