Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds.
'Latin American desserts' on Serious Eats
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime.
The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils.
The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche.
The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying.