Leche Asada

Similar to Flan and Arequipe, this milk based dessert is loved by many and “is a good way to get kids not to reject milk”. Baked milk can be given any shape or form with or without molds and can be easy to prepare by anyone while being careful not to burn the milk at any point.

INGREDIENTS:

Base:
• 1 can of condensed milk (use this jar to measure the amount of whole milk and cream).
• 1 part whole milk.
• 1 part cream.
• 4 eggs.

caramel:
• 2 tablespoons water.
• 1 cup sugar.

PREPARATION:

1.  put sugar and water over medium heat in a mold preferably round until it forms caramel.
2. Liquefy the condensed milk, whole milk, cream and eggs.
3. This mixture is poured into the mold where the caramel is formed.
4. It puts the "double boiler" for 50 minutes.
5. To verify that it is ready, gets a knife in the center. If this comes out clean, the dessert is ready.

Bocadillos :

Among all Colombian desserts, this is the simplest one as it is just Guava Paste that is eaten as snacks (Bocadillo is Spanish for Snack). You can easily find it in stores in the shape of candies or as packaged paste or you can make it yourself and serve it with fresh cheese, a sweet and salty combination that many people really like.

INGREDIENTS:

·         4 pounds of sweet pink guavas.

·         Refined white sugar, twice the amount of the pulp as cups.

·         Juice of one fresh orange.

·         1 cup water.

PREPARATION:

1.      Cutting and cooking the guavas in a cup of water, blend and strain the juice, put the pulp into a large pan with the sugar, cups measured by the amount of pulp and the measure will double the amount of sugar (Example: for a cup of pulp, add two cups of sugar).

2.      Dissolve the sugar and add orange juice, place over medium heat and stir with a swing (large blade and long wooden) continuously until it is compacted and see the bottom of the pan, to see if it is a sandwich, placed in a dish a little sweet and if it forms a ball is because it is already.

3.      In a rectangular refractory 20 centimeters by 30 centimeters, we spread sweet sugar and add the hot, sprinkle sugar on top of sweet, cool and cut with a knife the desired size snacks.

Arequipe :

Also known as dulce de leche, arequipe is creamy and has a caramel flavor which makes obleas a sweet treat. In Colombia you will find vendors on the streets selling single two slices of obleas with arequipe in between, making them look like an arequipe sandwich while others dip fruit and cookies into it, drizzle it over ice cream or just enjoy it all by itself.

INGREDIENTS:

·          4 liters of whole milk (also available with 1 large package of powdered milk dissolved in 4 liters of water).

·          2 kilos of sugar.

·          1 teaspoon baking.

·         1 pinch of salt.

·          2 cinnamon sticks.

PREPARATION:

1.      Put in a pot the milk and sugar, add salt, baking soda and cinnamon, stirring to incorporate the ingredients.

2.      Store in the fire stirring occasionally to thicken. When you start taking yellow lower the heat to low and stir continuously to prevent sticking or ahume.

3.      When you see the bottom of the pot download it and place it in another container.

Natilla:

Natilla is a rich, custard-like dessert that is enjoyed during Christmas in Colombia. It is traditionally served with round deep-fried cheese fritters called buñuelos. Natilla is similar to dulce de leche, but it is thickened with cornstarch, and made with panela, a dark molasses-like sugar that is a byproduct of sugarcane processing. Some recipes for natilla include shredded fresh coconut.

INGREDIENTS:

·         4 cups whole milk.

·         8 ounces panela, or 1 cup packed dark brown sugar .

·         3-4 cinnamon sticks .

·         1/2 teaspoon baking soda .

·         1/2 teaspoon salt .

·         1 cup cornstarch .

·         2 tablespoons butter .

·         1 cup frozen fresh shredded coconut (optional) .

·         1 teaspoon vanilla .

·         3/4 cup chopped nuts (optional).

PREPARATION:

1.      Pour the milk into a heavy-bottomed pot. Dissolve the cornstarch in the milk over low heat.

2.      Grate the panela and add to the milk mixture, or add the brown sugar to the milk mixture. Add the baking soda, cinnamon sticks, and salt.

3.      Heat the milk/sugar mixture over low heat, stirring, until it starts to thicken. Add the coconut (optional).

4.      Cook at barely a simmer for 20-25 minutes, stirring constantly, until mixture has thickened. Stir constantly so that the corn starch doesn't clump, and the mixture doesn't burn. 

Melao:

Used in traditional Colombian Desserts, melado is syrup made with panela which derives from sugarcane and has a flavor similar to that of brown sugar. Panela itself is sold in blocks, has a lot of vitamins and is used to sweeten coffee, hot chocolate and to make panela water which, along with lime juice is used to help alleviate flu symptoms.

INGREDIENTS:

·         brown sugar.

·         container.

PREPARATION:

1.      Brown sugar is introduced into the container leaving simmer 5 minutes

2.      After the sugar is melt as caramel served in a cup which is kept warm.

3.      After the caramel is no longer hot and cold pass, the scatter in our dessert of milk and ready to eat.

Cuajada con melado:

INGREDIENTS:

·         8 cups milk.

·         1 rennet (rennin).

·         ½ panela.

·         1/a cup water.

PREPARATION:

1.      Cut the block of sugar and break it into smaller pieces.

2.      Cuajada:
In a big saucepan place the milk on a very low heat.
Let it cook until it starts to turn a bit darker in colour (like milk when it comes from the cow).

3.      Remove from the heat, then add a bit of the rennet so that the milk curdles, then pour it into a sieve with a plate on top and let it drip until the whey is out.

4.      Once it has its round shape, place it on a serving dish.

5.      Melado:
In a small saucepan melt the unrefined sugar with the water until it thickens.

6.      Then pour it on top of the cuajada.

7.      When the melado cools down, it is ready to eat.

Cocadas:

Popular on the coast, cocadas are sticky balls of shaved coconut held together with a caramelized sugar. This sticky, chewy treat is often sold on the streets by people who make them at home to earn a little extra money.

INGREDIENTS:
• 500 g of sugar.
• 250 grams of grated coconut.
• 2 tablespoons cornstarch.
• 1 tablespoon butter.
• 1/2 cup milk.
• A little bit of ground cinnamon.

PREPARATION:

1.      stir all ingredients and  put them at fire stirring to prevent sticking, until hard ball point.

2.       Then  removed the mix  by spoonfuls onto aluminum foil and let cool.
If you want dark, the best option is to added caramel..