Serious Eats: Recipes

Pío V (Nicaraguan Christmas Cake)

This is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornstarch creates an exception to the rule: the custard must be brought to a boil, then boiled for an additional 2 minutes to properly thicken. Ignore this and you will have a weepy custard.

Printed from http://www.seriouseats.com/recipes/2011/12/dulces-pio-v-nicaraguan-christmas-cake-rum-custard-recipe.html

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