Burnt Milk Sweets with Pecans
Northern Mexican sweet of caramelised milk with pecans, in crunchy tablets.
About this recipe
Leche quemada is a traditional sweet from northern Mexico, made by cooking milk with sugar and pecans until caramelised.
History & Origin
Leche quemada is one of the most emblematic sweets of northeastern Mexico, particularly Nuevo Leon. Its origins are linked to the dairy tradition of northern Mexico. It is taken to the point of crystallisation. The pecan is its inseparable complement. In Monterrey, leche quemada is sold wrapped in waxed paper. The process requires patience: the milk must be stirred for nearly an hour.
Estimated cost
$5.02
Total cost
$0.31
Per serving
* Approximate prices based on Australian supermarkets
Nutritional information per serving
180
Calories
3g
Protein
26g
Carbohydrates
7g
Fat
0.5g
Fibre
50mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
In a heavy pot, pour 1 litre whole milk and 400 g sugar. Add half teaspoon bicarb. Mix well.
- 2
Heat over medium-high, stirring constantly. When boiling, reduce to medium and keep stirring.
💡 Never stop stirring or it will stick.
- 3
Cook stirring for 45-50 minutes. The milk will change colour to dark caramel brown.
- 4
When very thick and pulling from the sides, add 150 g chopped pecans. Stir 2 more minutes.
💡 Drop a blob on a cold plate; if it sets, it is ready.
- 5
Quickly pour onto a greased tray. Spread to 1 cm thick.
- 6
Cool completely and cut into squares. Wrap in waxed paper.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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