Warm Leche Poleada Vanilla Cinnamon Custard

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A comforting Salvadoran vanilla custard dessert, gently cooked and topped with fragrant ground cinnamon. This Latin American-inspired recipe, ready in about 25 minutes, layers whole milk, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups whole milk
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 3 large eggs
• 1 tbsp pure vanilla extract
• 1 tsp, plus extra for dusting ground cinnamon

Instructions

1. Step 1: In a medium saucepan, combine 4 cups whole milk, 1 cup granulated sugar, and 1/3 cup cornstarch whisking thoroughly to dissolve the cornstarch.
2. Step 2: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes.
3. Step 3: In a separate bowl, lightly beat 3 large eggs, then temper the eggs by slowly whisking in about 1/2 cup of the hot milk mixture.
4. Step 4: Pour the tempered eggs back into the saucepan and cook for 2 more minutes, stirring continuously until the custard thickens further.
5. Step 5: Remove from heat and stir in 1 tbsp pure vanilla extract and 1 tsp ground cinnamon until combined.
6. Step 6: Spoon the custard into serving bowls, dust with extra ground cinnamon, and serve warm or chilled according to preference.