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How to make roasted milk

How to make roasted milk

people icon For 10 euro icon 0.4 €/pers. calories icon 163 kcal/100g


  • 8 eggs M
  • 1 liter of whole milk
  • 200g. of sugar
  • 30 ml. vanilla aroma
  • 5g. cinnamon powder
  • For the liquid caramel (bought or homemade, about 100-150 ml approx.): 5 tablespoons white granulated sugar
  • 2 tablespoons of water
  • 1 tablespoon lemon juice

Roasted leche is a dessert very similar to egg flan , in fact the process is almost identical, varying the final cooking step. A traditional dessert from Latin America, which has always been present in Chilean families, in Peru, Ecuador, Colombia and Mexico.

Semi-solid consistency, prepared with a mixture of milk, eggs, sugar and vanilla and in ten minutes, then we only have to bake it without haste and leave it in the refrigerator overnight so that it is perfect.

Its origin is uncertain, they say that it was brought from Europe, since its flavor is very similar to flan , crème brûlée or crème brûlée . According to the “Dictionary of traditional Peruvian gastronomy” (Lima 2009) by Sergio Zapata, “ roasted leche derives from medieval flan .” In Lima, in “Historical, descriptive, statistical and customary notes”, Manuel Atanasio Fuentes talks about the variety of capital desserts ” among which roasted milk and manna should appear ” (Lima 1985, p. 126).

The difference with flan is that leche asada is not baked in a bain-marie but rather the source is placed directly in the oven, which makes the texture a little different due to direct contact with the oven and has more consistency, like if it were a rustic flan.

These milk and egg- based desserts are considered one of the oldest in history, but over time, versions have appeared that add different ingredients such as condensed milk , cheese or coffee , although always maintaining the base of eggs and milk that they had. already in its origin.

Caramel preparation

  1. We put a saucepan or a frying pan on the heat at medium temperature so that it reaches temperature. We add the ingredients in the following order: 5 tablespoons of white granulated sugar and a little liquid (in our case, 2 tablespoons of water and one of lemon juice).
  2. We leave it on medium heat without stirring (at first we should not move the sugar with a wooden spoon because it will clump). We will see how little by little small bubbles begin to form and the sugar changes color.
  3. When this happens, we stir, now, with a wooden spoon and help everything to mix. Remove from the heat and continue stirring until it reaches that toasted honey color of the caramel.
  4. We let it cool for a minute and caramelize the walls of the flan container or where we are going to prepare the flan. We pour the caramel first on the bottom.
  5. We turn or tilt the walls of the molds little by little until everything is coated with caramel. We let the caramel cool until it is half hard.

Preparation of roasted milk

  1. Preheat the oven to 120º C with heat up and down.
  2. In a large bowl we put the eggs, vanilla essence, sugar and ground cinnamon. With a hand whisk, we mix the ingredients well until they are integrated but without beating. Little by little and without stopping mixing, we add the milk. Slowly pour the mixture into the baking dish.
  3. Bake for approximately 90 minutes on the middle tray of the oven and remove from the oven when the baking time has passed. We let it cool outside the oven.
  4. We refrigerate from one day to the next. Cut into individual portions, serve and coat with caramel.

You can see all the step-by-step photos in the  roasted milk recipe . Don’t miss any details and it will turn out perfect.

Tips for a perfect roast milk

  • To prepare the recipe we will need 10 minutes of preparation, about 90 minutes in the oven and a day in the refrigerator or refrigerator to rest (or at least 4 hours). It is much richer from one day to the next.
  • We can also prepare roasted milk in individual flan molds, in which case we have to reduce the baking time.
  • If we add orange or lemon zest (a citrus touch) to the roasted milk we will give it a very rich extra flavor.
  • We can use skimmed or semi-skimmed milk but the texture is better with whole milk.

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