• 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.