Leche Nevada (Chilean Floating Island)
Soft poached meringues floating in vanilla and cinnamon custard, a nostalgic Chilean family dessert.
- Time1 hr 15
- LevelMedium
- Costabout £0.48 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 vanilla in a wide pan until just simmering. Keep it at a gentle shiver, not a boil.
- 2
Whisk the egg whites to stiff peaks, then whisk in 60 g of the sugar a spoonful at a time until thick and glossy.
- 3
Using two wet tablespoons, shape 6 egg shaped spoonfuls of meringue and slide them into the milk. Poach for 1 minute 30 seconds each side, then lift out onto a tray lined with kitchen paper.
3 min - 4
Pour the hot milk through a sieve into a jug. Whisk the yolks with the remaining 90 g sugar in a bowl until pale, then slowly whisk in the hot milk.
- 5
Return to the pan and stir over a low heat for 8 minutes, until the custard coats the back of a spoon. Do not let it boil or it will scramble.
8 min - 6
Cool the custard, stirring now and then. Pour into a wide dish or six bowls, float the meringues on top and dust with cinnamon. Serve chilled.
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.
