Roasted milk is a traditional dessert in Chile, it is not considered something special, in fact, it was a dessert of the weekdays in my childhood. It is quick to make and delicious.
In my opinion, Roasted milk is more flavorful made with whole milk, but you can use 2% milk. If you make individual portions, they can be unmoulded, but the traditional dessert is bake on a glass baking dish and served directly from it. I’ve ruined several trying to unmold them, do not do it.
I copied down the variant with apples that it’s my favorite. Follow the instructions carefully for the hard caramel.
Visit our collection of Chilean recipes here.Print
- 1 (14 oz.) can of condensed milk
- 3 eggs
- 2 cups of milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup of sugar
- 1/2 cup of water
- Preheat the oven to 350F or 180C.
- Make the caramel: in a small pot, combine the sugar and water, put over medium heat and let boil. It is a good idea to moisten the walls of the pot so that they do not become sugary afterward. Let boil gently until a medium pale caramel form. Do not neglect the pot because it burns very fast. When the color is like tea is ready.
- Cover the baking dish (8″ x8″) with the hot caramel. Turn the mold carefully so that the caramel covers the walls. The mold is going to get hot, be careful. The caramel will solidify, it is normal.
- In the blender, mix condensed milk, milk and eggs. Pour over the caramelized mold.
- Bake until firm and brown, 50-60 minutes.
- Let cool and serve. Keep refrigerated.
Variation with apple: Peel and chop thin slices an apple. Place at the bottom of the mold. Pour the caramel over the apples. Continue with the recipe.