Leche Nevada

Pilar Hernandez’s Leche Nevada follows her grandmother’s version of this dessert served in Chile. Apricot jam flavours the meringue clouds, which sit over vanilla custard and receive a finish of chopped walnuts.

Milk is brought to a boil while the egg whites are beaten to soft peaks. Apricot jam is added and the whites are beaten further to stiff peaks, then spoonfuls are poached in the milk and lifted out onto a plate.

The yolks from those same eggs are whisked with sugar and cornstarch. A little of the hot milk is slowly whisked into this mixture, which returns to the remaining milk and cooks with stirring until boiling and thickened.

After the heat is turned off, vanilla is stirred into the custard. It is poured into an ovenproof serving dish, topped with the poached meringue clouds and sprinkled with chopped walnuts; brief browning under the grill is optional.

Hernandez also offers an individual-cup presentation: spoon the vanilla custard into glasses, add the meringue clouds and walnuts, then serve. She explains that the apricot-jam variation honours the way her grandmother made the dessert.