mlécé

Mléce is a traditional sweet dish originating from the Balkan region, particularly popular in Bosnia and Herzegovina, Serbia, and Montenegro. It is a type of custard or pudding made primarily from milk, sugar, and eggs, often thickened with flour or cornstarch. The basic preparation involves heating milk and sugar, then whisking in beaten eggs and a thickening agent. The mixture is cooked gently, stirring constantly, until it reaches a thick, creamy consistency.

Common flavorings for mléce include vanilla, lemon zest, or cinnamon, adding aromatic depth to the simple base. Once cooked, it is typically poured into individual serving dishes or a larger bowl and allowed to cool. As it cools, it sets into a smooth, gelatinous texture. Mléce can be served chilled or at room temperature. It is often enjoyed as a light dessert or a sweet snack. Variations exist, with some recipes incorporating a caramelized sugar layer at the bottom of the dish before pouring in the custard, creating a flan-like effect upon inversion. The simplicity of its ingredients and preparation makes mléce a comforting and accessible dessert in its native cuisines.