Vida Recetas Editorial
Roasted milk (leche asada) is a traditional Chilean dessert that evokes grandmother's cooking: a simple mixture of milk, eggs, and sugar baked until creamy with a caramelized top. Though similar to flan or crème brûlée, it's even easier to make and has a more homely flavor. This roasted milk recipe is ideal for those seeking an economical dessert with basic ingredients and no fuss. The key lies in the liquid caramel placed at the bottom of the mold and the baking process (in a water bath or directly, depending on the version), which gives it that golden, shiny layer. In every Latin American country there's a version, but the essence is the same: milk, eggs, sugar, and a touch of vanilla and cinnamon. You can serve it cold or warm, alone or with a bit of cream. It's perfect for family gatherings, a sweet craving, or surprising guests with a classic that never fails.
Prep
50 min
Servings
10
Calories
180 kcal
Start by preheating the oven to 180º Celsius, medium oven, about 15 minutes
In a baking dish, mix the 4 tablespoons of sugar with 1 teaspoon of water and place in the oven until it caramelizes, it should take on a honey, golden color; but it should not burn. Remove it from the oven and set it aside.
If it's easier for you. You can mix the 4 tablespoons of sugar with the teaspoon of water in a pot and wait until it caramelizes and then add it to the dish.
In a bowl, break the eggs and beat them with the 150 g of sugar, the liter of milk, the tablespoon of vanilla extract and the teaspoon of cinnamon.
Pour the mixture onto the caramelized pan and bake for 30 to 40 minutes at 180 degrees, heat up and down.
Once the time has elapsed, remove from the oven and let it cool to room temperature. Once cold, take it to the refrigerator.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 50 minutes and the cooking time is 0 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
