You are here

Caramelized Milk

Mexican.Chef's picture
  Sugar 8 Ounce (1 Cup, 250 Gram)
  Egg yolks 8
  Cornflour 1 1⁄2 Ounce (1/3 Cup, 45 Gram)
  Milk 2 Pint (5 Cups, 1.2 Liters)
  Almond meal 2 Ounce (1/2 Cup, 60 Gram)
  Vanilla essence 1 Tablespoon
  Ground cinnamon 1 Pinch
For sugar topping
  Sugar 4 Ounce (1/2 Cup, 125 Gram)
  Butter 1 Ounce (30 Gram)

1. Place sugar and egg yolks in a bowl and beat until thick and creamy. Blend cornflour with 1/2 cup/125 ml / 4 fl oz of the milk. Beat almond meal, remaining milk, cornflour mixture, vanilla essence and cinnamon into egg mixture. Pour mixture into a saucepan and cook over a low heat, stirring constantly, until mixture boils and thickens.
2. Pour mixture into a heatproof serving dish, cover surface with a piece of greased baking paper and chill for several hours or until set.
3. For topping, remove paper from top of pudding, then sprinkle with sugar and dot with butter. Heat a comal or large metal spoon over a high heat for 10 minutes or until very hot. Run comal or spoon over topping until sugar caramelizes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

Rate It

Your rating: None
Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2765 Calories from Fat 831

% Daily Value*

Total Fat 93 g142.9%

Saturated Fat 43.9 g219.7%

Trans Fat 0 g

Cholesterol 1637.6 mg545.9%

Sodium 449.9 mg18.7%

Total Carbohydrates 437 g145.7%

Dietary Fiber 1.6 g6.6%

Sugars 393 g

Protein 54 g107%

Vitamin A 68.4% Vitamin C 0.04%

Calcium 125.9% Iron 21.5%

*Based on a 2000 Calorie diet

Caramelized Milk Recipe