Grilled Milk Tart
Serves 10
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
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
- Preheat oven at 325 degrees.
- Grease a 12" round baking pan (or any substitute) and dust with flour.
- Beat eggs, sugar and vanilla extract to foam.
- Add flour and baking powder while constantly stirring.
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Pour into pan and bake for 30 minutes.
Preparing Caramel
- Cook sugar over low heat until it reaches the consistency of melted caramel.
- 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
- Beat the egg whites to foam. Fold in the egg yolks while constantly mixing.
- In a separate container, mix the milk and sugar. Slowly fold in the eggs, the vanilla extract and the nutmeg. Mix until well blended.
- Pour this preparation into the caramelized glass container and bake in 325 degree oven for 30 minutes.
- Cool to room temperature and flip upside down over the tart shell.
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