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. You can use condensed milk or sugar, and you can replace the milk with evaporated milk. There are many variations also on flavor for Leche Asada, I recommend the Dulce de Leche and Lucuma.Print
A traditional Chilean dessert.
- 1 (14 oz.) can of sweetened condensed milk or 1/2 cup granulated sugar
- 3 large eggs
- 2 cups of milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup of sugar
- 1/4 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 pot walls so that they do not become sugary afterward. Let boil, reduce the heat, and keep boiling gently until medium pale caramel forms (tea-colored). Please do not neglect the pot because it burns very fast. Do not stir.
- 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.
- Mix the condensed milk or sugar, milk, vanilla, and eggs in the blender or a big bowl. Pour over the caramelized baking dish.
- Bake until firm and brown, 50-60 minutes. I will rise in the oven and then collapse. It’s normal.
- Let cool and serve. Keep refrigerated.
Keywords: roasted milk, leche asada, milk dessert