Peru Caramel Milk Dessert (Crema de Caramel)
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Ingredients
| 1/2 cup | raisins | | 1/4 cup | rum | | 1 can (14 oz.) | sweetened condensed milk | | 3 cups | milk | | 1/4 tsp. | cinnamon | | 1/4 tsp. | cloves | | 1/2 tsp. | baking soda | | 1 cup | brown sugar | | 1/4 cup | water |
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Instructions
Soak the raisins in the rum for a hour.
Combine the condensed milk, fresh milk, cinnamon, cloves, and baking soda. Bring to a boil over high heat, stirring constantly. Remove from the heat.
Place the sugar and water in a saucepan. Bring to simmering point, stirring constantly until the sugar dissolves.
Pour in the hot milk mixture and mix well. Cook over low heat, stirring occasionally, for 1 1/4 hours until the pudding is thick and amber colored.
Add the rum soaked raisins and refrigerate until well chilled.
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