Puerto Rican Breakfast Custard

This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to disquiet the custard for 25 minutes, but the results are unquestionably delicious and warming going on for a Cool winter morning.

The ingredient of Puerto Rican Breakfast Custard

1. 2 tablespoons cornstarch
2. u215b teaspoon salt
3. 3 tablespoons white sugar
4. u215b teaspoon sports ground cinnamon
5. 2 cups entire sum combination milk

The instruction how to make Puerto Rican Breakfast Custard

1. excite together the cornstarch, salt, sugar, and cinnamon in a large saucepan. stir up in the milk to evenly blend ingredients, and set higher than medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to trouble the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

Nutritions of Puerto Rican Breakfast Custard

calories: 249.8 calories
carbohydrateContent: 37.2 g
cholesterolContent: 24.4 mg
fatContent: 7.9 g
fiberContent: 0.1 g
proteinContent: 7.9 g
saturatedFatContent: 4.6 g
servingSize:
sodiumContent: 243.7 mg
sugarContent: 29.8 g
transFatContent:
unsaturatedFatContent: