Puerto Rican Breakfast Custard Recipe

Here is the revised review: For an even tastier and creamier result, try adding 1 egg yolk whipped separately in a cup with some sugar until it becomes fluffy and light-yellow in color. Mix in 1 tsp. of vanilla and 1 tsp. of cinnamon, ensuring it's well blended. Slowly incorporate the milk (evaporated milk is a suitable alternative to whole milk) into the egg mixture, stirring thoroughly. Blend in cornstarch to the egg and milk mixture, making sure all lumps are dissolved before transferring to a saucepan. Gradually add the remaining milk and sugar to the saucepan while stirring constantly. Remember, adding salt is optional and not necessary.

Delicious!! This recipe is fantastic as is, but I enjoy adding 1 cup of oatmeal to make it more substantial and suitable for a hearty breakfast. I blend the oats in my blender and include an extra 2 cups of liquid, sometimes more to create a drinkable oatmeal that's perfect for those busy mornings! No additional cornstarch is required, just stir until it slightly thickens, then remove from the heat. It will continue to thicken as it cools. For a twist in flavor, I've experimented with coconut milk and cream of coconut, and it turns out extra delicious! I've also tried making it with almond milk or a combination of almond and coconut milk for a lactose-free option, and it tastes just as good as using regular milk or evaporated milk. Being from Puerto Rico, this recipe holds a special place in my heart as it brings my mother back to her childhood. It's a nostalgic dish that reminds her of lost recipes, and she appreciates it every time I make it for her. Thank you for this wonderful recipe!

Amazing recipe! Absolutely delicious. As a Puerto Rican raised in Florida, this dish brings back memories of my mother and grandmother's cooking. This recipe is spot on and incredibly satisfying. To enhance the protein content, I scrambled 3 eggs and mixed them with milk to equal 2 cups of liquid, adding a touch of vanilla - it turned out perfect! Creamy, filling, and just the right amount of sweetness. Don't hesitate to add eggs for extra richness. Yumm Yumm!

Fantastic Recipe! To avoid lumpy custard when adding cornstarch, I recommend placing it in a small separate bowl, pouring in some milk, and whisking with a fork until smooth. This method guarantees a consistently velvety custard. I also incorporated chopped Granny Apples and a sprinkle of oatmeal—delicious addition!

This dish turned out amazing! I included 3 eggs and added just the right amount of milk to make up the 2 cups of liquid required. It thickened much quicker than expected. I used day-old cornbread, warmed it up in the microwave with some butter, and paired it with the custard. The result was absolutely delightful!

I prepare this recipe frequently. I reduce the sugar to 2 tablespoons and occasionally add vanilla or honey for extra flavor.

I'm so happy I came across this recipe - it turns out I had been using too much cornstarch in my own version. This recipe is absolutely fantastic and reminds me of the flavors I grew up with in my Puerto Rican household. I made a few tweaks to make this "Maizena" (as we call it in my family) just like the one I remember - adding a tablespoon of butter for extra creaminess, and swapping out 2 cups of milk for 1 1/2 cups of milk and 1/2 cup of coconut milk. The subtle hint of coconut really takes it to the next level and brings back all those childhood memories! So yummy!

I am from Puerto Rico and I make this recipe frequently, especially for my little one, who absolutely loves it! The only variation I make is using evaporated milk and adding a hint of vanilla extract.

I followed the recipe instructions precisely the first time, and the dish turned out delicious. However, waiting 20-30 minutes was a bit too long for me. The second time around, I took the advice of some and added an egg, and it was done in about 15 minutes. I was happy with that result, and the taste was still very close to the original. This dish even brought back memories for my husband and brother-in-law of when their mother used to make it for them as children on the island of Puerto Rico. Thank you for the nostalgic reminder.

Review Rewritten: I was pleasantly surprised by how rich and creamy this dish turned out to be. The texture was absolutely amazing. Following the advice of other reviewers, I added an egg, and it really enhanced the flavor. I can't wait to make this recipe again and again. Delicious!

This recipe was delicious, but the maizena thickened quicker than expected. I recommend stirring it for about 15 minutes instead of 25 to 30 minutes as specified - that's a bit too long.

Excellent product that brings back memories of my childhood. I substituted white sugar with turbinado sugar and regular cow's milk with goat's milk, and the result was awesome.

Since I am lactose intolerant, I prepared it with almond milk and it was equally delicious.

Fantastic and simple recipe! Definitely worth the time investment. Absolutely delicious.

This recipe was fantastic, but Maizena thickens quickly, so I recommend stirring for about 15 minutes instead of 25 to 30. Overall, a delicious dish with a quick thickening agent!

Delicious! I enhanced it with an egg yolk, vanilla extract, and it turned out absolutely magnificent...

Tastes great, just like my mother-in-law's cooking.

I absolutely adore this Maizena recipe! It's absolutely perfect! It brings back memories of when my mom would make it for me. The flavor is spot-on and I managed to achieve the perfect consistency by simmering it for an extra minute. I appreciate being able to customize the recipe based on the number of servings needed. Thank you for sharing this wonderful recipe.

Exactly like grandma used to make, but with a special touch - a piece of lemon rind in the pot. She made sure it ended up in my bowl because she knew how much I loved it.

This dish was very tasty. However, the portion size was smaller than expected – it doesn't quite serve two people. Next time, I'll make double the amount of the recipe.