Leche Poleada is a typical dessert from El Salvador, prepared with eggs, milk, sugar, cornstarch, vanilla, and cinnamon.
What exactly is it?
Its consistency ranges between a natilla and manjar blanco, with a creamy texture very similar to flan.
This delicious dessert is very popular on holiday tables during Christmas and New Year celebrations and can be enjoyed warm or cold depending on the guest's preference.
It is thought that the origin of this dessert stems from the fusion of cultures, on one side, the indigenous Salvadoran peoples Nahuát Pipil and Lenca, and on the other, influences from Spanish cuisine.
The Spanish brought many recipes to America that were accepted and adapted, becoming part of Salvadoran gastronomic identity.
Some variations of the recipe
There are variations in the consistency of this dessert. In some places, it is preferred with a texture similar to pastry cream, in others like natilla, while some enjoy it a bit more liquid. It all depends on the traditional preparation of each region.
Leche Poleada is a very traditional recipe that our grandmothers prepared with so much dedication and love for cooking that these delicious desserts warm the soul for many.
The special touch of this dessert is a sprinkle of cinnamon, which transforms it into a true delight.
You can find this dessert in markets or sweet shops, served in cups or even on banana leaves as tradition dictates. No matter how it is presented, do not hesitate to enjoy it, as we guarantee you will be pleased.
