Postre Chajá Recipe - Authentic Uruguayan Dessert

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine milk, half of the sugar, and vanilla extract. Heat over medium until warm.

   Do not boil the milk; just warm it.
2. 2

   Whisk Egg Yolks

   In a bowl, whisk together egg yolks and cornstarch until smooth. Gradually add the warm milk mixture.

   Whisk continuously to avoid cooking the yolks.
3. 3

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.

   This should take about 5-7 minutes.
4. 4

   Cool the Cream

   Once thickened, remove from heat and let it cool for about 15 minutes. Then, refrigerate until completely chilled.

   Cover with plastic wrap to prevent a skin from forming.
5. 5

   Whip the Cream

   In a separate bowl, whip the heavy cream with the remaining sugar until soft peaks form.

   Ensure the cream is very cold for better whipping results.
6. 6

   Combine Mixtures

   Gently fold the whipped cream into the cooled custard mixture until fully combined.

   Be careful not to deflate the whipped cream.
7. 7

   Layer the Dessert

   In a serving dish, layer sponge cake, peach compote, and the cream mixture. Repeat layers as desired.

   Chill for at least 1 hour before serving for better flavors.
8. 8

   Top with Meringue

   Finish by adding meringue on top and torch lightly if desired for a toasty flavor.

   Use a kitchen torch for best results.

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