Mexican · Dessert
Caramel Milk Pie
A lightened take on Mexican pastel de cajeta, this individual caramel milk pie swaps heavy cream and whole milk for skim milk and a modest hit of condensed milk, so the burnt-sugar custard still sets glossy and rich-tasting inside a thin, buttery shortcrust shell without the usual calorie load.
$1
25 minsPrep
28 minsCook
133 minsTotal
MediumLevel
Nutrition per serving
294Calories
8.2gProtein
10.1gFat
42.1gCarbs
23.5gSugar
0.8gFiber
314mgSodium
127mgChol
5.4gSat Fat
225mgPotassium
156mgCalcium
1.6mgIron
0.6mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Cafe de Olla
international
vegetarian
sweet-spot
Instructions
1
Make the crust
rub cold cubed butter into the sifted flour and salt until it resembles coarse crumbs, then bind with the iced water into a shaggy dough.
2
Wrap the dough and chill for 20 minutes, then roll out and line 2 x 8cm individual tart tins; prick the bases and blind-bake at 190°C for 10 minutes.
3
Meanwhile whisk the skim milk, condensed milk, egg, egg yolk, cornstarch, brown sugar and cinnamon together in a saucepan over low heat until it thickens into a loose caramel custard, about 6-8 minutes, stirring constantly.
4
Remove from heat, stir in the vanilla extract, and pour the warm caramel filling into the par-baked crusts.
5
Bake at 170°C for 15-18 minutes until the filling is just set with a slight wobble in the centre.
6
Cool to room temperature on a wire rack, then chill for at least 1 hour before serving to let the filling firm up fully.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.5 oz14g cold, cubed butter
- 0.4 oz12g iced water
- 0 oz1g salt
- 4.2 oz120g skim milk
- 1.2 oz35g condensed milk
- 5/85/8 eggs, beaten (30g)
- 1/21/2 egg yolks (9g)
- 0.2 oz6g cornstarch
- 0.8 oz22g brown sugar
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
