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Baked Cinnamon Milk

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  • Prep 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
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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.
by Morena Cuadra
Updated Sep 20, 2016
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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

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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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