Baked milk is a traditional Peruvian dessert very similar to flan, although it is creamier. It’s cooked in the oven in a water bath, hence the name, and it has a very characteristic golden layer that forms at the top during the cooking process. It’s surprisingly easy to make at home.
The dessert is made and served on clear ramekins. It can be kept at room temperature until you’re ready to serve it.
As a personal touch, I like to add lemon zest and cinnamon to the traditional recipe just to give the milk a different taste. It’s the perfect dessert to serve during Posadas since it’s very light, it can be made ahead of time, and both kids and adults will enjoy it.