Grilled Milk Tart

This recipe reminds me of my beloved Colombia. When I was a little girl, my grandmother used to delight us with her cooking only once a year, for the Christmas Eve feast. My grandmother came from a wealthy family where domestics took care of preparing meals. However, disobeying all social rules, my little grandmother prepared the Grilled Milk Tart herself every Christmas. And I learned from her how to prepare it. While helping to beat the egg whites to foam, I nourished myself with the secrets of the Grilled Milk Tart, a tradition in the Prieto family.

Patricia Prieto
Grand Prize Winner
Family Secret Contest

Grilled Milk

• 4 cups fresh milk
• 1 1/2 cups sugar
• 8 eggs
• 1 teaspoon vanilla extract
• 1 pinch nutmeg

Caramel

• 1 cup sugar

Tart Shell

• 1 cup fresh milk
• 6 tablespoons sugar
• 9 tablespoons flour
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter
• 1/2 teaspoon baking powder

Preparing Tart Shell
1. Preheat oven at 325°.
2. Grease a 12" round baking pan (or any substitute) and dust with flour.
3. Beat eggs, sugar and vanilla extract to foam.
4. Add flour and baking powder while constantly stirring.
5. Pour into pan and bake for 30 minutes.

Preparing Caramel
1. Cook sugar over low heat until it reaches the consistency of melted caramel.
2. Select an oven-safe glass container that will hold about eight cups or more. Once caramel has melted, pour it into the glass container and gently swing the container in a circular motion to cover all sides with caramel.

Preparing Grilled Milk
1. Beat the egg whites to foam. Fold in the egg yolks while constantly mixing.
2. In a separate container, mix the milk and sugar. Slowly fold in the eggs, the vanilla extract and the nutmeg. Mix until well blended.
3. Pour this preparation into the caramelized glass container and bake in 325° oven for 30 minutes.
4. Cool to room temperature and flip upside down over the tart shell.