Recipe courtesy of Patricia Quintana

Leche Quemada (Caramelized Milk)

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  • Total: 5 hr
  • Prep: 15 min
  • Cook: 4 hr 45 min
  • Yield: 8 servings
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For the pudding:

2 1/2 quarts cows or goats milk

1/4 teaspoon baking soda

2 sticks cinnamon, each about 2 inches long

2 1/4 cups sugar

10 egg yolks, beaten

2 tablespoons cornstarch

1 1/2 cups walnuts, chopped

For the caramel:

6 to 8 tablespoons sugar

5 1/3 tablespoons butter, melted

For the garnish:

2/3 cup walnuts, chopped or ground


  1. Heat milk in a saucepan. Add baking soda and cinnamon. Bring to a boil over high heat and remove from heat. Cool. Repeat procedure 3 times. Combine sugar and cornstarch. Beat egg yolks with sugar-cornstarch mixture. Add some hot milk to egg mixture, stir and pour back into hot milk. Return to heat, stirring constantly. Cook and stir until pudding is very thick and separates when stirred to reveal the bottom of the pan. Add walnuts and cook for 5 to 10 minutes, stirring constantly. Spoon pudding onto a deep heat-resistant platter. Sprinkle with sugar and top with butter. Heat the broiler and brown top of pudding. Sprinkle generously with chopped walnuts and cool for 4 to 5 hours before serving.