Leche Asada

click abajo para la receta en Esp

Today I share my recipe for Leche Asada, this dessert falls in the category of custards, it is really similar to a creme brulee however it is not the same. the name of the dessert can be translated to Milk that has been baked or lightly burned. and it is quite accurate if you go ever tried this dessert you will realize that the top of this dessert is kind of burned just like a creme brulee, the key difference is that this it is achieved by using the sugars of the milk rather than sugar itself, this adds a bit of bitterness and aroma to the dessert making it unique.
Here are some tips to make the best Leche Asada:
– Always use a bain-marie to bake the Leche Asada
– If you want to make Leche Asada on plastic cups be sure that the water covers almost all the cup in that way it won’t burn.
– Use a towel on the bottom of the baking pan in that way you prevent bubbles to be created, and the bottoms of the dessert to overcook.
– You know your Leche Asada it is done when the tops get a bit chard, literally, let it rest at least 12 hours in the fridge to get the best flavor.

My Aun Marina, use to make this dessert back at home my family only tristed her to make this dessert, she got quite good at it, and I enjoyed her Leche Asada quite multiple times, she now leaves abroad but whenever she visits Peru, my family always ask her to prepare Leche Asada.

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"Leche Asada"

Peruvian style version of creme brulee

Course Dessert

Cuisine peruvian

Keyword leche asada

Prep Time 5

Cook Time 1 15

Servings people

Author Brandon Castillo

Equipment

Deep baking pan
Towel
Ramekins

Ingredients

1500 ml Whole Milk
2 cups White Sugar
4 Ceylon Cinnamon Sticks a.k.a Mexican Cinnamon
1 tsp Salt
2 tbsp Vanilla Extract
12 Eggs Lightly beaten
1/4 cup White sugar sprinkle on the top of ramekins before baking

Instructions

In a pot add milk, cinnamon, sugar, let it simmer until sugar is dissolved, this will add some flavor and prevent some lumps to be created, let it get to room temperature, then strain.
Set oven temperature at 350F /180C - Put a baking pan with hot water on it. and a towel in the bottom of the pan
Once the milk is at room temp, add eggs, vanilla extract, salt, incorporate with a whisk and pour into ramekins, sprinkle some sugar on the top and bake it in a double boiler/bain-marie.
Bake until the top of the custard starts to get some color (chard) (about an hour in the oven)
Once it is baked take it out let it cool down and refrigerate overnight.

Notes

You can eat it just after they come out of the oven, it needs time for the top to get some color, there is no need to use a broiler, bain-marie will prevent your custard to dry out.

Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness

The ingredients are simple to get, you probably have them at home already, be sure your eggs are at room temperature.

I love the aroma of cinnamon, it makes this dessert even better!

Be sure milk it is not too hot when adding the eggs, break and beat your eggs before adding it to your milk will make the process easier.

adding the touch of vanilla makes this dessert better. if you got a vanilla bean you can simmer it with the milk and cinnamon instead.

That is it! Leche Asada, a quick, simple dessert that everyone will love, bakes in no time and it is something different that you can make at home, try it out and let me know if you like this recipe by leaving a comment below!