Leche Asada (Chilean Baked Milk Custard)
In short: A simple baked custard of milk, eggs and sugar with a caramel base and lightly browned top, served chilled in slices. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Resting
- 4 h 30 min
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 225 kcal
Leche asada is a staple Chilean home dessert, a baked milk custard with a lightly browned top that tastes of toasted milk. It uses only milk, eggs, sugar and vanilla, with a layer of caramel in the bottom that becomes a sauce when you unmold it. Make it a day ahead and serve it cold, because the custard cuts cleanly once it is fully chilled.
Instructions
- Heat the oven to 170°C (340°F). Set a 22 cm (9 in) round baking dish, about 6 cm (2 1/2 in) deep, inside a larger roasting pan, and boil a kettle of water.
- Make the caramel by heating the 100 g sugar and the water in a small heavy pan over medium heat, without stirring, for 6 to 8 minutes, until deep amber. Pour it into the baking dish straight away and tilt to coat the base, taking care because it is very hot.
- Warm the milk and the 120 g of sugar in a saucepan for about 5 minutes, until steaming and the sugar dissolves. Do not let it boil.
- Whisk the eggs and salt in a large bowl. Slowly pour in the warm milk, whisking gently so it does not foam, then stir in the vanilla.
- Strain the custard through a fine sieve over the caramel in the dish. Skim off any foam and sprinkle the cinnamon on top.
- Pour hot water into the roasting pan to come halfway up the sides of the dish. Bake for 55 to 65 minutes, until the edges are set, the center wobbles slightly and the top is lightly golden.
- Cool in the water for 30 minutes, then refrigerate for at least 4 hours or overnight. Run a knife around the edge, invert onto a rimmed plate and cut into slices.
Tips
- Do not let the custard bubble in the oven. Low, steady heat and the water bath prevent a rubbery, holey texture, and loose foil over the top helps if it browns too quickly.
- For a more rustic version, skip the caramel, bake without the water bath at 180°C (350°F) and let the surface turn dark brown. A strip of lemon peel warmed in the milk adds fragrance.
Questions and answers
What is the difference between leche asada and flan?
Both are baked egg custards. Leche asada usually has more milk and fewer eggs, so it is softer, and its top is browned in the oven rather than covered in caramel.
Can I make leche asada ahead of time?
Yes, up to 3 days ahead. Keep it covered in the fridge and unmold it on the day you serve it.
Why is my leche asada watery or full of holes?
The oven was too hot. Bake at 170°C (340°F) in a water bath and stop when the center still jiggles slightly, since it keeps setting as it cools.
How long does it take to make Leche Asada (Chilean Baked Milk Custard)?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Leche Asada (Chilean Baked Milk Custard)?
About 225 kcal per serving, with 8 g of protein, 31 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 31 g |
| Fat | 7 g |
| Fiber | 0 g |
| Sugar | 30 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
