Leche Crema De Piña
"Pineapple Cream Milk"
From the treasured pages of Libro de Recetas de Cocina
Written by Guadalupe Perez
Leche Crema De Piña
"Se pone a herver la leche que este bien dulse se le echa tanto almidon y ocho yemas bien batidas bajando el cazo para que fria se le eche el huevo y asi que tome punto se le echa media piña pelada en agua de sal y molida el punto no muy alto."
English Translation
"Boil the milk with plenty of sugar, add enough starch and eight well-beaten egg yolks, lowering the pot so that it doesn’t boil too hard. Add the eggs and, once it thickens, add half a pineapple, peeled, soaked in salted water, and ground. The mixture should not thicken too much."
Note on the Original Text
The recipe is written in a terse, functional style common in historical manuscripts, assuming the cook’s familiarity with fundamental techniques. Quantities are imprecise ('tanto almidon'), reflecting how experienced cooks judged amounts by eye and feel. Spelling is creative ('herver' for 'hervir', 'fria' likely means 'fría', i.e., cooled slightly), and punctuation is sparse. Directions emphasize process and sequence rather than precise times or temperatures, making the narrative both practical and open to interpretation by the contemporary cook.
Title
Libro de Recetas de Cocina (1884)
You can also click the book image above to peruse the original tome
Writer
Guadalupe Perez
Era
1884
Publisher
Unknown
Background
Travel back to 19th-century Acatzingo, Puebla with this enchanting manuscript, where ink and pencil whisper authentic Mexican flavors. From sweet compotes to delicate biscochos and hearty tamales, every page offers a taste of culinary heritage—and plenty of blank space for your own inspired notes.
Kindly made available by
University of Texas at San Antonio
This recipe hails from the 'Libro de Recetas de Cocina', compiled in 1884 by Guadalupe Perez in Acatzingo, Puebla, Mexico. The notebook reflects the vibrant, hybrid foodways of late 19th-century Mexican households, combining indigenous ingredients like pineapple with European culinary techniques such as thickened, egg-based desserts. Recipes from this time were often handwritten in personal notebooks, shared among family and friends, and adjusted according to local tastes and ingredient availability. The 'Leche crema de piña' exemplifies both the era’s fondness for rich, dairy-based sweets and its willingness to incorporate tropical fruits, celebrating Mexico’s agricultural abundance.
In the late 19th century, recipes like this would have been made with heavy copper or earthenware pots ('cazo'), wooden spoons for stirring, and hand-held egg beaters or whisks. Milk would be heated over a wood- or charcoal-fired stove, and fruit chopped or ground using sturdy knives or a stone metate. Mixing bowls and fine strainers might also have been used for preparing and clarifying the custard.
Prep Time
15 mins
Cook Time
20 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4¼ cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch (almidón)
- 8 large egg yolks
- 7 ounces fresh pineapple (about half a medium pineapple), peeled and cored
- 1 teaspoon salt (for soaking pineapple)
Instructions
- Begin by heating 4¼ cups of whole milk in a saucepan.
- Stir in ¾ cup of granulated sugar, making sure it dissolves completely and the milk is quite sweet, as described.
- In a separate bowl, beat 8 large egg yolks until smooth.
- Dissolve ¼ cup of cornstarch (modern substitute for almidón) in a little cold milk or water to avoid lumps.
- Once the milk is near boiling, reduce the heat and slowly add the cornstarch, stirring constantly.
- Remove the saucepan from the direct heat, then gradually mix in the beaten yolks, stirring quickly to prevent curdling.
- Return to low heat and cook gently, stirring, until the mixture thickens to a creamy, custard-like consistency—do not let it boil.
- Meanwhile, peel half of a medium pineapple (about 7 ounces), slice, and remove the core.
- Soak the pineapple pieces briefly in lightly salted water, then drain and chop very finely or grind.
- Add the pineapple to the thickened milk mixture, stir well, and cook briefly until everything is well combined but not boiling.
- Pour into serving dishes and let cool, then chill before serving.
Estimated Calories
250 per serving
Cooking Estimates
Preparing and chopping the pineapple, measuring ingredients, and beating the eggs takes about 15 minutes. Cooking the milk custard and combining everything takes another 20 minutes. Each chilled portion contains about 250 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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