Leche Nevada Dessert

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A dessert that reminds me of my grandmother is Leche Nevada Dessert or Floating Islands. 

Leche Nevada, also known as “floating island” or “snowy milk,” is a popular dessert originating in Spain and France. A smooth, creamy texture and a delicate flavor profile characterize the dessert. It is typically made from a base of milk, eggs, and sugar and is often topped with fruits or nuts.

The dessert is prepared by making a rich custard from milk, egg yolks, and sugar, then chilled. The egg whites are whipped separately with sugar to form a meringue, which is then poached in milk or water. The poached meringue is then carefully placed on top of the chilled custard, creating the appearance of a “floating island” on a sea of custard.

In Latin countries, milk-based desserts are traditional: Arroz con leche rice pudding, semolina pudding, Leche asada or roasted milk, flan, and more abound in lunches and dinners every day and for special occasions. I recommend you try different milk-based desserts until you find the perfect one for you or the perfect one to finish a special meal. What I like most about milk-based desserts is that they can be prepared beforehand. My favorite is semolina pudding.

I love these traditional homemade desserts; they allow me to reconnect with my roots, family, and home-cooked meals.

This version of Floating Islands is unique; it is the one my grandmother used to make. She used to add apricot jam to the meringue for extra flavor and beautiful color. It’s a fantastic idea.

Leche Nevada is a delightful dessert known for its light and airy texture, making it a refreshing treat, especially during the warmer months. Its elegant presentation and combination of textures and flavors make it a popular choice for special occasions and celebrations. 

Visit our collection of Chilean recipes here.

Chilean Leche Nevada Dessert

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Chilean Floating Island version.

• Total Time: 50 minutes
• Yield: 8

Ingredients

Units USM

• 4 cups milk
• 4 eggs, separated egg whites, and yolks
• 1/2 cup apricot jam
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1/2 cup chopped walnuts

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Instructions

1. Place the milk in a large pot and heat over medium heat until it boils.
   
2. Beat the egg whites until they form soft peaks. Add the jam and continue beating until it forms hard peaks.
   
   
3. Place heaping tablespoons of meringue in the milk and cook for a couple of minutes; remove to a dish with a skimmer.
   
4. In a bowl, beat the yolks with a balloon beater for 30 seconds. Add sugar and cornstarch, and beat until well incorporated. Add a ladle of warm milk, slowly always beating.
5. Add the egg yolk mixture to the milk pot and continue stirring until it boils and thickens. Turn off the heat.
6. Add the vanilla and mix thoroughly. Place the vanilla cream in a baking dish.
7. Place the poached meringues on top and sprinkle with walnuts.
   
8. Gently brown in the oven and broil. Optional.
   
9. You can also place the cream in cups, add the meringue, sprinkle with nuts, and serve.
   

Notes

This post was created in 2018 with America’s Dairy Farm Families and Importers in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.

• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stove
• Cuisine: Chilean