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Baked Cinnamon Milk

  • Prep 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
  • Facebook
    133
  • Pinterest
    67
  • Save
    69
  • WhatsApp
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    69
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Ingredients

1/4
gallon milk
2/3
cup sugar
Zest of 1 lemon
2
cinnamon sticks
4
eggs
2
teaspoons vanilla

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
179.6
% Daily Value
Total Fat
6.4g
10%
Saturated Fat
3.1g
15%
Cholesterol
105.2mg
35%
Sodium
88.3mg
4%
Total Carbohydrate
23.4g
8%
Dietary Fiber
0.4g
2%
Sugars
23.1g
Protein
7.0g
% Daily Value*:
Vitamin C
0.80%
1%
Calcium
15.90%
16%
Iron
3%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

For a more exotic flavor, you can use chai spices (whole cardamom, pieces of cinnamon, black pepper, pieces of ginger, clove, nutmeg) instead of cinnamon.

Directions

  • 1 Preheat oven to 350 °F.
  • 2 Heat up the milk in a pot on medium heat, along with sugar, lemon zest and cinnamon. Don’t let it boil. Turn off the heat and set aside.
  • 3 Lightly beat 4 eggs with a whisk. Strain the milk and add the eggs, mixing well. Discard the spices. Add vanilla.
  • 4 Line up 8 glass or porcelain ramekins. Strain the mixture once again to remove any solid pieces and pour into the 8 ramekins. Bake until lightly golden, about 45 minutes, depending on the oven.
  • 5 Remove from oven, let cool and serve.

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.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

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.