Description
A traditional Chilean dessert.
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 the caramel:
- 1 cup of sugar
- 1/4 cup of water
Instructions
- Preheat the oven to 350F or 180C.
- Make the caramel: Combine the sugar and water in a small pot over medium heat and boil. Swirl the pot a couple of times. Reduce the heat to a strong simmer and cook 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. Refrigerated.
- To serve, scoop each portion into a bowl.
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.
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