Ingredients
Units
Scale
- 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 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.
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
Keywords: roasted milk, leche asada, milk dessert