Leche Asada
Leche Asada is a traditional Chilean baked milk custard with a golden top.Milk, eggs, sugar, and vanilla create its creamy custard base.The dessert is baked uncovered so the surface can caramelize beautifully.Its texture is slightly firmer and more rustic than classic flan.It can be served chilled, at room temperature, or slightly warm.This simple dessert is perfect for family meals and traditional celebrations.
Ingredients
- 4 cups whole milk
- 5 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, optional
- 1 small pinch of salt
- ¼ teaspoon ground nutmeg, optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).Place the oven rack in the center position.
Warm the Milk
- Pour the milk into a saucepan.Warm it gently over medium-low heat until hot but not boiling.Remove from the heat.
Whisk the Eggs
- In a large mixing bowl, whisk the eggs until well combined.Avoid whipping too much air into the eggs because excessive bubbles can affect the texture of the finished custard.
Add Sugar
- Gradually add the sugar to the eggs.Whisk until the mixture is smooth.
Add the Milk
- Slowly pour the warm milk into the egg mixture while whisking continuously.Adding the milk gradually helps prevent the eggs from scrambling
Add Flavorings
- Stir in vanilla extract, salt, and cinnamon if using.For additional warmth, add a small pinch of nutmeg.
Prepare the Baking Dish
- Lightly grease a large oven-safe baking dish.Pour the custard mixture into the dish.For a traditional rustic finish, do not cover it.
Bake
- Place the dish in the preheated oven.Bake for approximately 45–55 minutes.The edges should be set while the center retains a slight wobble.
Cool
- Remove the Leche Asada from the oven.Allow it to cool at room temperature for approximately 30 minutes.
Chill
- For a firmer texture and refreshing flavor, refrigerate for at least 2 hours.
Serve
- Cut into squares or spoon directly from the baking dish.Serve chilled or at room temperature.A light dusting of cinnamon makes a beautiful finishing touch.
Notes
- Milk: Whole milk provides the richest and creamiest texture.
- Eggs: Use fresh eggs for the best flavor.
- Heating milk: Never boil the milk before combining it with the eggs.
- Straining: Straining produces a smoother custard.
- Baking: The center should remain slightly soft when removed from the oven.
- Color: The signature browned surface is an important characteristic of Leche Asada.
- Cooling: The custard becomes firmer as it cools.
- Serving: Chilled Leche Asada is especially refreshing.