Leche Merengada (Spanish Chilled Cinnamon Milk Pudding)
A cool, creamy cinnamon and lemon milk pudding lightened with soft meringue, a summer favourite in Spain.
- Time30 min + chilling
- LevelEasy
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the milk with the cinnamon stick and lemon peel until just steaming. Turn off the heat, cover and leave to infuse for 15 minutes.
15 min - 2
Whisk the yolks, 100 g sugar and cornflour in a bowl until smooth. Strain in the warm milk, whisking.
- 3
Pour back into the pan and cook over a low heat, stirring, for 6 to 8 minutes until it coats the back of a spoon. Do not boil.
7 min - 4
Pour into a bowl, cover the surface with cling film and cool, then chill for 2 hours.
120 min - 5
Whisk the egg whites to soft peaks, then whisk in the 40 g sugar until stiff and glossy. Fold gently through the cold custard in 2 batches.
- 6
Spoon into 6 glasses, dust with cinnamon and serve very cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
