Snow Milk is a traditional dessert in many Latin American countries, featuring fluffy meringue islands floating in sweet, warm milk, often delicately flavored with vanilla and cinnamon.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Separate the egg whites from the yolks. Set both aside.
In a clean bowl, beat the egg whites until stiff peaks form to create meringue.
In a saucepan, heat the milk with the orange or lemon peel.
Once the milk begins to boil, gently spoon in the meringue and cook for a few seconds until firm.
Remove the cooked meringue with a slotted spoon and place on a plate. Set aside.
In another saucepan, beat the egg yolks with the sugar until smooth.
Gradually add the cornstarch, mixing well to avoid lumps.
Remove the citrus peel from the hot milk.
Slowly pour the milk into the yolk mixture in a thin stream while whisking constantly.
Return to low heat and continue stirring until the mixture thickens and the cornstarch is fully cooked.
Spoon the thickened custard into small serving bowls or compote glasses.
Place a portion of the cooked meringue on top of each one before serving.
Use fresh eggs for the best meringue texture.
Serve chilled for a refreshing finish or warm for a comforting dessert.
Whisk continuously when combining hot milk with yolks to prevent curdling.
How should I store Snow Milk?
Snow Milk can be refrigerated for up to 2 days in an airtight container. Whisk the milk to recombine before serving.
Can I use a different type of milk?
Yes, coconut milk can be used for a tropical twist.
What can I garnish Snow Milk with?
Serve garnished with a sprinkle of ground cinnamon or shaved chocolate for added decadence.
Is there a way to add more flavor?
Try adding a star anise pod to the milk for a different flavor profile.
What is the best way to serve Snow Milk?
It can be served either chilled or warm, depending on your preference.
