1 can of condensed milk
1 can of milk
3 eggs
60g of unsalted butter
200g of sugar
100ml of milk
200g of all-purpose flour
200g of pecans, chopped
1 teaspoon of active dry yeast
1 can of condensed milk
1 can of milk
3 eggs
60g of unsalted butter
200g of sugar
100ml of milk
200g of all-purpose flour
200g of pecans, chopped
1 teaspoon of active dry yeast
Mix condensed milk, milk, and eggs in a blender until smooth. Reserve
Mix the remaining ingredients in a food processor until creamy. Reserve
Combine 500g of sugar and 1 liter of water in a pot, stirring until dissolved
Heat the pot over low heat for about 10 minutes without stirring, until the caramel turns golden brown
Pour the caramel into individual molds
Top with the prepared pecan mixture and finish with condensed milk
Bake in a water bath at 180°C for 25 minutes.
