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Chilean baked milk
Chilean baked milk

Chilean baked milk is a classic and traditional homemade dessert throughout the country, passed down from generation to generation. It’s delicious, nutritious, very economical, and easy to prepare.

How to make grandmother’s Baked Milk?

The process of making homemade baked milk is quite similar to making a milk flan, as it is made with the same ingredients. The main difference is that it is baked directly, resulting in a less smooth texture, covered with a thin toasted layer on the surface.

Nutritional Information

Category: Typical Desserts
Cuisine: Chilean
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 6 people

Chilean Baked Milk Recipe


  • 1 liter of whole milk
  • 500 g of sugar
  • 6 eggs
  • 5 ml of vanilla essence (1 teaspoon)
  • 1 cinnamon stick


  1. Preheat the oven to 180°C (356°F) for at least 10 to 15 minutes.
  2. Mix 200 grams of sugar with 100 ml of water in an oven-safe dish, stir until dissolved and place in the preheated oven until the mixture begins to caramelize and turns a golden honey color. Remove from the oven and set aside.
  3. In a medium bowl, mix the eggs and 300 grams of sugar, beat for a minute or until well integrated, add the milk, vanilla essence, cinnamon stick, and stir everything until the mixture is homogeneous.
  4. Carefully pour the milk mixture over the caramelized mold and bake in the preheated oven for 45 minutes. Remove from the oven, cool to room temperature, and then refrigerate.
  5. Serve the baked milk cold, cut into pieces and bathed in its own caramel, optionally accompanied by a spoonful of homemade ‘manjar’ (Chilean dulce de leche).

Tips for preparing Baked Milk

It’s generally better to use whole milk for a creamier and firmer result, but if you wish to use semi-skimmed milk, it’s advisable to cook the baked milk in individual portions to prevent them from falling apart when unmolding.

Baked milk in a Thermomix

  1. Place the cinnamon stick in the Thermomix and pulverize at speed 10, add the sugar and activate for another 15 seconds.
  2. Add the milk and vanilla essence, mix everything at speed 4 for 30 seconds, add the eggs and activate for another 30 seconds.
  3. Prepare an oven-safe mold and distribute liquid caramel at the bottom, pour the mixture, and bake at 180°C for 45 to 50 minutes or until well set and golden on top.

Origin of Chilean Baked Milk

Baked milk is a Chilean dessert directly influenced by Spanish and French cuisine in the making of milk flans, crème brûlée, and crema catalana. It has also become very popular in other countries such as Peru, Mexico, and Ecuador.

Did you know?

There is a delicious variant of the traditional baked milk that uses thinly sliced apples distributed on the bottom of the mold, over which the caramel is poured before continuing with the recipe as usual.


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