Type what you have

Ingredients

• ✓ milk
• vanilla bean
• white sugar
• baking soda

Instructions

1. 1 Bring milk to a boil in a large saucepan over medium-high heat. Remove from heat; strain through cheesecloth. Return to the saucepan.
2. 2 Cut vanilla bean in half; scrape seeds into milk. Stir in sugar; heat over medium-high heat, stirring constantly, until sugar is dissolved. Stir in baking soda just as milk mixture begins to boil. Reduce heat to medium, stirring constantly, until mixture thickens, a wooden spoon drawn through mixture leaves the bottom of the pan visible, and mixture is light brown. Remove pan from heat.
3. 3 Fill a large bowl with ice and cold water; place saucepan into ice bath, stirring constantly until dulce de leche is cold. Transfer to sterile airtight jars; store in the refrigerator.

By JUALONSO

Ingredients

• ✓ milk
• sugar
• vanilla extract
• baking soda

Instructions

1. 1 Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, continue cooking, and continuously stirring until milk has thickened and turned a caramel color, about 1 hour or more.
2. 2 Stir in baking soda. Continue cooking until caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

By Makka

Ingredients

• ✓ milk
• ✓ milk
• sugar
• egg
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a heavy saucepan over low heat, stirring constantly. Cook until sugar becomes a golden brown syrup, about 10 minutes. Pour immediately into a round baking dish, swirling so caramel syrup coats the sides of the dish. Set aside to cool.
3. 3 Place egg yolks into a blender and blend on medium speed for 5 minutes. Add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until well combined. Pour over hardened caramel syrup in the baking dish, then cover the dish with aluminum foil.
4. 4 Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

By PattyZumba

Ingredients

• ✓ milk
• water
• oil
• salt
• tapioca starch
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
3. 3 Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
4. 4 Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By Megan Hunter

Ingredients

• ✓ milk
• tapioca flour
• olive oil
• salt
• egg
• mozzarella cheese
• parmesan cheese
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Place tapioca flour in a mixing bowl; set aside.
3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ milk
• lemon
• cinnamon stick
• egg
• white sugar
• pisco

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
3. 3 Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
4. 4 Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

By damasio

Ingredients

• ✓ milk
• sugar
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
3. 3 Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
4. 4 Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
5. 5 Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
6. 6 Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
7. 7 Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

By imgoingbananas

Ingredients

• ✓ milk
• white sugar
• sucralose sweetener
• vanilla extract
• baking soda
• water
• salt

Instructions

1. 1 Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
2. 2 As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
3. 3 Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
4. 4 After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
5. 5 Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

By skylar

Ingredients

• ✓ milk
• water
• white rice
• white sugar
• cinnamon stick
• salt

Instructions

1. 1 Combine water and rice in a bowl; soak at least 30 minutes.
2. 2 Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

By CookieJar

Ingredients

• ✓ milk
• cooking spray
• egg
• cheese blend
• butter
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ milk
• all-purpose flour
• butter
• baking powder
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together. Turn dough out onto a lightly floured surface; knead until smooth and elastic.
3. 3 Roll dough out to ⅛-inch thickness; cut into 8-inch circles. Brush circles with remaining 3 tablespoons melted butter. Fold each circle in half, then fold in half again to form triangles. Press firmly to seal the layers; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

By Barbara P

Ingredients

• ✓ milk
• sugar
• cornmeal
• egg
• butter
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

• ✓ milk
• white sugar
• water
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
3. 3 Make custard: Combine milk, sugar, beaten eggs, and vanilla in a large bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over caramelized sugar in the dish.
4. 4 Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator until completely chilled and set, 6 hours to overnight.
5. 5 To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

By Yoly

Ingredients

• ✓ milk
• cassava flour
• kosher salt
• cayenne pepper
• butter
• cheddar cheese

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ milk
• white sugar
• cornmeal
• all-purpose flour
• salt
• egg
• butter

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

• ✓ milk
• tapioca starch
• salt
• vegetable oil
• water
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ milk
• white sugar
• sweetened condensed milk
• evaporated milk
• egg
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Ingredients

• ✓ milk
• egg
• sweetened condensed milk
• evaporated milk
• coconut milk
• vanilla extract
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
3. 3 In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
5. 5 To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

By Viveca DelGiorno

Ingredients

• ✓ milk
• cornmeal
• white sugar
• coconut milk
• all-purpose flour
• egg
• vegetable oil
• baking powder

Instructions

1. 1 Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
2. 2 Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By VickyLondres

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• salt
• lard
• egg
• queso chanco
• swiss cheese
• havarti

Instructions

1. 1 Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
4. 4 Bake in preheated oven until golden-brown, about 20 minutes.
5. 5 Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

By damasio

Ingredients

• ✓ milk
• sweetened condensed milk
• egg
• butter
• all-purpose flour
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Place condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
3. 3 Bake in the preheated oven until golden brown, about 40 minutes.

By Gi_BR

Ingredients

• ✓ milk
• sweet manioc starch
• manioc starch
• water
• olive oil
• salt
• egg
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C).
2. 2 Mix sweet manioc and sour manioc starches together in a bowl until fully combined.
3. 3 Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.
4. 4 Add eggs to starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano Reggiano cheese; mix well.
5. 5 Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.
6. 6 Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.

By Buckwheat Queen

Ingredients

• ✓ milk
• egg yolk
• sugar
• cornstarch
• all-purpose flour
• cinnamon stick
• raisin
• vanilla extract
• butter
• cinnamon

Instructions

1. 1 Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
2. 2 Ladle pudding into bowls and top with ground cinnamon.

By andrea

Ingredients

• ✓ milk
• arepa flour
• monterey jack cheese
• salt
• black pepper
• butter
• honey
• vegetable oil
• chicken
• monterey jack cheese
• avocado

Instructions

1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
2. 2 Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.

By Bernadette Beekman

Ingredients

• ✓ milk
• oatmeal
• egg
• banana
• white sugar
• flaxseed oil
• applesauce
• brown sugar
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oatmeal, eggs, bananas, milk, white sugar, flaxseed oil, applesauce, brown sugar, and baking powder together in a bowl using a spoon; pour into a square baking dish.
3. 3 Bake in preheated oven until the edges begin to brown, about 40 minutes.

By Mara

Ingredients

• ✓ milk
• white sugar
• egg
• parmesan cheese
• butter
• coconut
• cornmeal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ milk
• egg
• butter
• all-purpose flour
• sugar
• icing sugar
• salt
• instant yeast
• guava paste
• egg
• granulated sugar

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

Ingredients

• ✓ milk
• olive oil
• butter
• water
• salt
• tapioca flour
• garlic
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
2. 2 Bring to a boil and immediately remove from the heat.
3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
7. 7 Serve and enjoy!

By GLOJAO

Ingredients

• ✓ milk
• empanada pastry
• butter
• green onion
• sweet corn
• salt
• black pepper
• nutmeg
• all-purpose flour
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
2. 2 Line the muffin cups with the 12 pastry rounds.
3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza