Ingredients
Units
- 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
for caramel:
- 1 cup of sugar
- 1/4 cup of water
Instructions
- Preheat the oven to 350F or 180C.
- Make the caramel: In a small pot, combine the sugar and water, put over medium heat, and boil. Moistening the pot walls so they do not become sugary afterward is a good idea. Let boil, reduce the heat, and keep boiling 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″ x 8″) 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 a 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.
Notes
Variation with apple: Peel and chop thin slices of an apple—place at the bottom of the mold. Pour the caramel over the apples. Continue with the recipe.
Nutritional Information calculated made with sugar.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 40.6 g
- Sodium: 53.9 mg
- Fat: 3.8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 40.6 g
- Fiber: 0 g
- Protein: 4.3 g