Mexican milk gelatin, or leche quemada, is a delightful dessert that transcends a simple jello mold. Its rich, creamy texture and subtly caramelized flavor profile offer a unique and unforgettable taste experience. This beloved Mexican treat boasts a beautiful, deep golden hue, achieved through a simple yet crucial caramelization process of the milk. Unlike traditional gelatin, leche quemada offers a richer, more decadent flavor, making it a perfect ending to any meal or a satisfying treat on its own. Its versatility also shines – easily customizable with various fruits, spices, and even chocolate.
This recipe unveils the secrets to crafting the perfect Mexican milk gelatin, from achieving the ideal caramel color to ensuring a smooth, set texture. Get ready to impress your friends and family with this easy-to-follow, step-by-step guide that will lead you to create this stunning and delicious dessert. Let's begin!
Tools Needed
- Pot
- Bowl
- Fork/Spoon
- Jello mold
- Freezer
Ingredients
- Evaporated milk: 1 can (397-410g)
- Condensed milk: 1 can (397-410g)
- Milk (any kind): Enough to fill the condensed milk can
- Water (cold): 1/2 cup
- Water (hot): 1/2 cup
- Vanilla extract: 4 tablespoons
- Cinnamon stick: 1
- Unflavored gelatin (powdered): 3 envelopes (21g total)
Step-by-Step Instructions
Step 1. Prepare the Gelatin
- Pour cold water into a bowl, add powdered gelatin, and mix until it forms a solid mass.
- Add hot water to the hydrated gelatin and mix until dissolved.
Step 2. Combine and Cook the Mixture
- In a pot, combine melted gelatin, condensed milk, evaporated milk, regular milk, vanilla, and cinnamon. Mix thoroughly to prevent burning and ensure even texture.
- Let the mixture simmer for 1-2 minutes until everything is melted and combined, then remove from heat.
- Let the mixture cool to room temperature before pouring into the molds.
Step 3. Chill and Set the Jello
- Place your jello molds in the freezer to help the jello release later.
- Refrigerate the jello for at least 4 hours, or preferably overnight, until set.
Step 4. Unmold and Serve
- Once set, remove the jello from the mold. If it's stuck, use a toothpick to loosen around the edges.
- Decorate with fruits or other toppings as desired.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Using a different size can of milk won't significantly impact the recipe. The important aspect is the proportion of the ingredients.
- Thoroughly mixing the ingredients is crucial to prevent the condensed milk from settling at the bottom and burning.
- Chilling the molds beforehand makes it easier to remove the jello without using oil or butter.
- The jello will maintain the same texture whether it chills for 4 hours or overnight.
Nutrition
- Calories: 680
- Fat: 24g
- Carbs: 115g
- Protein: 20g
FAQs
1. Can I use evaporated milk instead of whole milk?
While whole milk is traditional and gives the best flavor and texture, you can try using evaporated milk. Just be mindful that it might result in a slightly denser, less creamy gelatin. You might also need to adjust the amount of sugar to compensate for the sweetness in the evaporated milk.
2. My gelatin isn't setting properly. What went wrong?
This usually happens if the gelatin wasn't properly bloomed (soaked in cold water), the milk wasn't properly heated, or if the mixture is too warm when it's poured into the mold. Make sure to follow the instructions carefully and let the gelatin set in the refrigerator for at least 4 hours, or until fully firm.
This creamy, dreamy Mexican milk gelatin is the perfect blend of simple and sophisticated. Enjoy this delightful dessert as a refreshing treat on a warm day, or a decadent ending to a special meal. Now go forth and create your own delicious masterpiece of leche quemada!