Leche Asada
Chilean baked custard with a caramelized top - simpler than flan but equally delicious. A nostalgic dessert from every Chilean childhood.
Prep Time
20 min
Cook Time
50 min
Total Time
70 min
Servings
8
Ita's Tips
“Do not whisk the eggs too much or you will get bubbles on top! We want a smooth, beautiful surface. And the water bath is very important - without it, the custard will crack and be rubbery. My mother always said leche asada tastes better the next day, and she was right. Make it the night before and let the flavors come together!”
Ingredients
- 1 liter whole milk
- 200g sugar (plus extra for caramel)
- 6 eggs
- 1 teaspoon vanilla extract
- Cinnamon stick
- Lemon peel
Instructions
- 1
Heat milk with cinnamon stick and lemon peel until just simmering. Remove from heat and let cool slightly. Remove cinnamon and lemon peel.
- 2
Make caramel: heat 100g sugar in a pan until golden. Pour into baking dish, swirling to coat bottom.
- 3
Whisk eggs with 200g sugar until combined.
- 4
Slowly add warm milk to egg mixture, whisking constantly.
- 5
Add vanilla.
- 6
Strain mixture and pour into caramel-lined dish.
- 7
Bake in a water bath at 160C (325F) for 45-50 minutes until set but slightly jiggly.
- 8
Cool completely, then refrigerate. Serve cold.