"Leche Asada"
Peruvian style version of creme brulee
Servings 8 people
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.
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