Ah! Postre de Milo, always welcomed in our home and one of our favorites! I have seen SO many recipes for this dessert, it seems it is one of those traditional recipes that every home prepares differently or they add their own unique twist to it. In my case, I use the recipe my Colombian friend Natalia gave me almost 6 years ago and it never disappoints. When she gave me the recipe she was very insistent that I had to make it with Crema de Leche (cream of milk) and not Media Crema and I must confess I have cheated on the original recipe and used other kinds of canned milk when I couldn’t find Crema de Leche. It still comes out delicious! However, try gathering the same ingredients to create the creamy experience of enjoying a Postre de Milo.
Now, before I continue, this post is not sponsored, BUT, I have never had Milo before in my life until this recipe came to my life and I had to seriously search for the little green can in all sections of the supermarket. In Venezuela, we had Toddy (which in my opinion, still is the best instant chocolate milk powder on this planet, Sorry Milo lovers!) and never in my life I had imagined there was something called Milo that existed in other countries and was so freakin’ popular all around the world. Milo is a sweet delicious chocolate drink powder that I am lucky enough to have welcomed into our lives.
This deliciousness called Postre de Milo will change your “quick desserts” game (in English it would be something like Milo’s dessert? Dessert with Milo…?). It takes literally 10-15 minutes to put together, you don’t need fancy equipment or a mixer and you can adapt this recipe to your own style, talk about spreading some Dulce de Leche or Nutella in between the layers…Also, before this, I had never even thought of making a pudding with condensed milk. Like, come on!! CONDENSED MILK PUDDING? I could eat it right out of the saucepan, still hot and with or without Milo or crackers!
This dessert is NOT pretty, but I promise you will love love love love it!
And one last thing, if you half this recipe you can make just 2 ramekins of this dessert and convert it into a recipe “for two”!
This dessert is a sweet condensed milk pudding layered with neutral/salty crackers and Milo chocolate powder. Similar to a Banana Pudding layered with cracker or a Venezuelan marquesa.
* To substitute the Cream of milk, I have used "Media Crema" and even just more regular milk to the mix and the dessert will still come out alright. The traditional way I was thought was Cream of Milk as this ensures a smooth, rich and creamy pudding. * For the milk I use 2% as this is what I always have in my fridge. You can substitute with Full Fat Milk for a creamier pudding. * You can find Galletas Ducales in the cracker section or the hispanic section at your supermarket. Look for a metallic blue packaging. You can substitute for Maria Cookies, but please try to find Ducales! Their comparable version in Venezuela would be the "Club Social" cookies. * Milo powder is a Chocolate and malt powder used to create chocolate drinks (just mixed with milk!). It is very popular in South America, Southeast Asia and parts of Africa. Try finding it in the international section (or Hispanic section) at your local grocery store. * Size of the pan is not as important. A smaller dish will give you more layers, a larger dish will give you less layers. You can also layer in individual cups.
1 can (14oz) condensed milk
1 can (7.6oz) cream of milk (Crema de Leche found in the Hispanic section at your grocery store!) or 1 cup of heavy cream *See notes
1 cup milk
2 tbsp cornstarch
Milo - as much as you like *See notes
Ducales cookies (Galletas Ducales, found in the Hispanic section at your grocery store) *See notes
In a medium sauce pan over medium heat mix condensed milk and cream of milk.
In a small bowl or cup, add milk and mix in with cornstarch until well combined. Add it to the sauce pan, stirring constantly to prevent lumps in the mix.
Continue cooking over medium heat. From this moment, do not stop stirring the mix until its done. Stir constantly with a wire whisk to prevent milk from burning at the bottom of the pan.
Bring to a boil for about 1 minute until the mixture has thickened. Remove from the heat.
In an 8x8 square pan or 8 inch round*, add a layer of milk pudding covering the bottom of the pan, sprinkle Milo powder with the help of a spoon on the entire surface. Amount of Milo in each layer depend on your personal preference. Add a layer of the cookies, arranging evenly. Follow with pudding and repeat this process until you have used all the milk mixture. You will have leftover cookies and Milo powder for another use.
Cover with plastic wrap and cool in the refrigerator for at least 4 hours before serving. Must be served cold.