gelatina de leche-mexican milk jello

Name: Gelatina de Leche-Mexican milk Jello
Cuisine: Mexican
Ingredients: 2 can(s) evaporated milk; 2 can(s) regular milk, use evaporated milk cans for measure; 2 can(s) condensed milk; 6 package(s) knorr unflavored gelatin; 3 tablespoon(s) pure vanilla extract

(3 RATINGS)

125 Pinches 1 Photo

Blanca Fernandez

Watsonville, CA

Updated on Oct 27, 2011

This is one of my favorite Jello recipe. I love it. You can add other flavors to it, coconut, strawberry,Horchata to name just a few. I didn't have my own picture, so I searched for one. :)

Rate

prep time

cook time

method No-Cook or Other

yield

Ingredients

2 cans evaporated milk
2 cans regular milk, use evaporated milk cans for measure
2 cans condensed milk
6 packages knorr unflavored gelatin
3 tablespoons pure vanilla extract

How To Make gelatina de leche-mexican milk jello

Step 1

In a small bowl add 1 1/2 cups of hot water, add the envelopes of gelatin and mix well. Set aside. **evaporated can size is 12 fl oz. condensed milk is 14 fl oz**

Step 2

Mix remaining ingredients in a sauce pot and put on medium heat, stirring constantly just prior to boiling. Now spoon in gelatin mix, (it will be pretty firm) and stir constantly for about 5 minutes and move away from stove. Let it cool down, but do mix once in a while. Once cool mix one final time, and pour into your mold. Refrigerate until Jello is nice and firm.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes