Today I suggest you try this Milk Dessert with Caramel , a recipe simple with very few ingredients and I assure you it’s very good. Perfect to present on any occasion, easy to make without the use of the oven. Let’s see how to proceed
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Milk Dessert with Caramel
- 4 1/4 cups milk (both fresh and long-life)
- 6 oz sugar
- 1 cup flour
- 7 tbsps butter
- 1 tbsp cornstarch (for the caramel)
- 7 oz water (to add to the cornstarch for the caramel)
- 1 tsp vanilla extract
- g
- 3 oz sugar
Tools for Milk Dessert with Caramel
- Pot
- Cooking Spatula
- Cups
Steps for Milk Dessert with Caramel
Once ready, you can serve this dessert in cups or pour the milk into a baking dish and once ready, cut the slices and serve them to your guests.
In a saucepan, melt the 7 tbsps of butter and once melted, add the flour gradually, as you do with béchamel, stirring very well to avoid lumps.
Now pour the milk while continuing to stir, add the teaspoon of vanilla and the sugar. Mix everything and continue cooking until the milk thickens.
Turn off the heat and pour the milk cream into a rectangular dish or into cups. Transfer everything to the refrigerator and let it rest for about 1 hour. Meanwhile, prepare the caramel for decoration.
In a bowl, mix the tablespoon of cornstarch with the water and set aside.
In a non-stick pan, put the sugar and melt it over low heat until it becomes golden (make sure it’s not dark, otherwise it will taste burnt).
Add the water and cornstarch mixture and continue cooking until the caramel thickens.
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Now pour the warm caramel cream over your now cold dessert, put it back in the fridge for another 30 minutes before serving, and enjoy your meal!
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FAQ (Questions and Answers)
If I am lactose intolerant, what can I use?
If you have lactose intolerance, you can replace cow’s milk with lactose-free milk, or use almond or soy milk. For the butter use lactose-free.
For a gluten-free version, replace the flour with only cornstarch, or potato starch.
