Recipes from Mexico :: Mexican Desserts

Makes about 1 1/4 (one and one-fourth) c.

5 c. milk
1 1/2 (one and one-half) c. sugar
1 vanilla bean, split
1 tsp. baking soda

Put milk in a large, deep, heavy saucepan over med.-high heat. Let it come to a boil and allow skin to form on top of milk. Do not stir. Skin will thicken and puff up; then reduce heat to med. and remove skin. Increase heat to med.-high and repeat process three more times. The skin will become thinner with each boil. Resist the urge to stir milk.

Add sugar and vanilla bean after fourth and final boil, then stir until sugar has melted, about 2 mins. Reduce heat to med.-low and stir in baking soda. Simmer milk, stirring often, yet taking care not to disturb film of cooked milk forming on the inside of the saucepan. Simmer, skimming foam while milk cooks, until reduced by half, about 1 hour. Reduce heat to low and simmer, skimming occasionally, until milk is very thick and golden, about 3 1/2 hours more. Mixture will brown as it cooks. Strain cooked milk through a sieve into a bowl, then cover and refrigerate. Mixture will thicken as it cools.

Serve with fruit, such as strawberries or bananas, or with toast, if you like.