Poleada is a typical dessert from El Salvador, made with eggs, milk, sugar, cornstarch, vanilla, and cinnamon.
What exactly is it
Its consistency varies between what could be custard and blancmange, so its creamy texture closely resembles a flan.
This delicious dessert is commonly found on tables during Christmas and New Year's celebrations, and it can be enjoyed warm or cold depending on the diner's preference.
It is believed that the origin of this dessert comes from the fusion of cultures, on one hand, the Salvadoran indigenous peoples Nahuat Pipil and Lenca, and on the other hand, the influence received from Spanish cuisine.
The Spaniards brought many recipes to America that were accepted and adapted, becoming part of Salvadoran culinary identity.
Some recipe variations
There are variations in terms of the consistency of this dessert. Some prefer it with a texture similar to a custard, others like it as a blancmange, while some enjoy it a bit more liquid. Everything depends on the traditional preparation of each region.
Poleada is a very traditional recipe that we have enjoyed since our grandmothers prepared it with such dedication and love for cooking, resulting in these delicious desserts that warm the soul of many.
The special touch of this dessert is the sprinkle of cinnamon, which turns it into a true delight.
You can find this dessert in markets or bakeries, served in cups or even traditionally in corn husks. However it's presented, do not hesitate to enjoy it as we assure you will be pleased.
