This milk gelatin recipe is like a sweet, creamy hug in dessert form, and making it reminds me of why simple ingredients can create such delightful magic. The amazing texture and comforting vanilla flavor make it feel nostalgic yet timeless, and I love how it transforms my fridge into a treasure trove of silky, chilled perfection.
Gelatina De Leche, a delightful Mexican milk jello, combines 14 ounces of sweetened condensed milk, 12 ounces of evaporated milk, and 2 cups of whole milk for a rich, creamy treat. From a nutritional standpoint, it is a dessert treat with a touch of vanilla.
Using 2 packets of gelatin, the texture is perfectly set.
Ingredients
Condensed milk with sugar: Contributes sweetness and creaminess; also rich in carbohydrates and sugar.
Evaporated Milk: Low in water, it has a creamy texture with proteins and essential vitamins.
Cow’s milk: Contains a well-balanced blend of protein and fat, resulting in a creamy consistency.
Vanilla extract: imparts a sweet, fragrant flavor without the addition of calories.
Plain Gelatin: Supplies the foundation and strength; a protein source.
Sugar, in the form of granules, mainly enhances sweetness; it’s almost entirely carbohydrate.
Ingredient Quantities
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1 cup water
- 2 packets (14 g) unflavored gelatin
- 1/4 cup granulated sugar
Instructions
1. In a tiny saucepan, warm 1 cup of water over medium heat until it is very hot but not quite at the boiling point. Take the saucepan off the heat.
2. Pour the hot water into a bowl, and sprinkle the 2 packets of unflavored gelatin over the water. Stir until the gelatin is entirely dissolved. Set aside.
3. In a big mixing bowl, combine the three types of milk: sweetened condensed milk, evaporated milk, and whole milk. Stir until completely homogenized.
4. Put the granulated sugar and vanilla extract in the milk mixture, and stir until the sugar disappears.
5. Gently stir the dissolved gelatin mixture into the milk mixture until everything is smoothly combined.
6. Pour the mixture through a fine mesh strainer into a large bowl or pitcher to remove any undissolved bits of gelatin.
7. Grease a mold or a large baking dish with a neutral-tasting oil to prevent sticking. Apply the oil lightly and evenly, using a pastry brush or a paper towel, if necessary, to ensure that the oil covers all parts of the mold.
8. Evenly distribute the milk mixture into the prepared mold or dish.
9. After preparing the mixture, cover the dish with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, or until the gelatin has fully set and is firm to the touch.
10. When the gelatin is firm, turn it out carefully onto a serving plate, if you like. Cut the gelatin into slices, and serve it chilled. Savor your Milk Gelatin!
Equipment Needed
1. Tiny saucepan
2. Medium heat source (stovetop)
3. Bowl for dissolving gelatin
4. Big mixing bowl
5. Stirring spoon
6. Fine mesh strainer
7. Large bowl or pitcher
8. Mold or large baking dish
9. Pastry brush or paper towel (optional)
10. Plastic wrap
11. Refrigerator
12. Serving plate (optional)
13. Knife for slicing
FAQ
- Can I use low-fat milk instead of whole milk?Indeed, low-fat milk can be used as a substitute, but if you want a creamier texture, whole milk is preferred.
- How long does it take for the gelatina to set?In the refrigerator, it generally requires 4 to 6 hours to fully set.
- Can I add fruit to this gelatina?Certainly! Ingredients such as strawberries or peaches can be added, but it is imperative that the fruit is well-drained to avoid a watery outcome in the finished gelatina.
- Is there a substitute for unflavored gelatin?You can use agar-agar as a vegetarian substitute, but be aware of different setting properties and follow the package instructions for conversion.
- How can I make this dessert less sweet?You can lessen the quantity of sweetened condensed milk, or you can add more whole milk to reduce the sweetness.
- Can I make this dessert ahead of time?Certainly! Gelatina De Leche can be made a day ahead and kept in the refrigerator; it holds beautifully until you’re ready to serve.
- How should I store leftovers?Leftovers can be stored in the refrigerator for as long as 3 days, and in order for them to be well-preserved, it is important to store them in a container that seals tightly and is also a good match for the refrigerator’s low-humidity environment.
Substitutions and Variations
One can (14 ounces) sweetened condensed milk can be substituted with 1 cup of heavy cream and 1 cup of sugar, heated until dissolved.
12 fluid ounces of evaporated milk can be replaced with 1 cup half-and-half.
2 cups whole milk: For a dairy-free option, substitute with 2 cups almond milk.
1 tablespoon vanilla extract: Replace with 1 tablespoon vanilla bean paste.
1/4 cup granulated sugar. You can use 1/4 cup honey or maple syrup, though the flavor will be slightly different.
Pro Tips
1. Blooming Gelatin: Ensure the gelatin fully blooms by letting it sit in the hot water for a few minutes before stirring. This step is crucial for a smooth texture in the final product.
2. Uniform Mixing: To prevent separation, make sure all liquid ingredients, including the dissolved gelatin, are at similar temperatures before combining. This will help the gelatin set evenly throughout the mixture.
3. Straining Effectively: When straining the mixture, gently tap the strainer to help liquid pass through, ensuring a smooth final texture. This step removes any potential lumps and undissolved gelatin.
4. Mold Preparation: To enhance the ease of unmolding, consider lining your mold with a layer of plastic wrap in addition to greasing it. This can help release the gelatin without breaking.
5. Flavor Infusion: For an added flavor dimension, consider infusing the milk mixture with a split vanilla bean or a cinnamon stick for a few hours prior to heating. Remove the flavoring agents before adding the gelatin. This adds subtle complexity to the milk gelatin.
Gelatina De Leche Mexican Milk Jello Recipe
My favorite Gelatina De Leche Mexican Milk Jello Recipe
Equipment Needed:
1. Tiny saucepan
2. Medium heat source (stovetop)
3. Bowl for dissolving gelatin
4. Big mixing bowl
5. Stirring spoon
6. Fine mesh strainer
7. Large bowl or pitcher
8. Mold or large baking dish
9. Pastry brush or paper towel (optional)
10. Plastic wrap
11. Refrigerator
12. Serving plate (optional)
13. Knife for slicing
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1 cup water
- 2 packets (14 g) unflavored gelatin
- 1/4 cup granulated sugar
Instructions:
1. In a tiny saucepan, warm 1 cup of water over medium heat until it is very hot but not quite at the boiling point. Take the saucepan off the heat.
2. Pour the hot water into a bowl, and sprinkle the 2 packets of unflavored gelatin over the water. Stir until the gelatin is entirely dissolved. Set aside.
3. In a big mixing bowl, combine the three types of milk: sweetened condensed milk, evaporated milk, and whole milk. Stir until completely homogenized.
4. Put the granulated sugar and vanilla extract in the milk mixture, and stir until the sugar disappears.
5. Gently stir the dissolved gelatin mixture into the milk mixture until everything is smoothly combined.
6. Pour the mixture through a fine mesh strainer into a large bowl or pitcher to remove any undissolved bits of gelatin.
7. Grease a mold or a large baking dish with a neutral-tasting oil to prevent sticking. Apply the oil lightly and evenly, using a pastry brush or a paper towel, if necessary, to ensure that the oil covers all parts of the mold.
8. Evenly distribute the milk mixture into the prepared mold or dish.
9. After preparing the mixture, cover the dish with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, or until the gelatin has fully set and is firm to the touch.
10. When the gelatin is firm, turn it out carefully onto a serving plate, if you like. Cut the gelatin into slices, and serve it chilled. Savor your Milk Gelatin!
