Leche Asada Chilena
Leche Asada Chilena is a beloved Chilean dessert, a baked custard similar to flan but with its own unique charm. It features a creamy, sweet custard topped with a layer of caramelized sugar, making it a delightful treat for any occasion.
🧂 Ingredients
- 1 cup Sugar(for caramel)
- 0.25 cup Water(for caramel)
- 1 liter Milk(whole milk recommended)
- 5 large Eggs
- 0.75 cup Sugar(for custard)
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated before baking. - 2
Make the caramel: In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Heat over medium heat, stirring until sugar dissolves. Continue to cook without stirring until it turns a deep amber color. Carefully pour the hot caramel into a baking dish (about 8x8 inch or similar size), tilting to coat the bottom and sides. Be cautious as the caramel is extremely hot.
- 3
Prepare the custard: In a large bowl, whisk together the eggs, 3/4 cup of sugar, and vanilla extract until well combined.
💡 Tip: Do not over-whisk, as this can create too many air bubbles. - 4
Gradually whisk in the milk until the mixture is smooth.
- 5
Pour the custard mixture over the hardened caramel in the baking dish.
💡 Tip: Pouring slowly will help prevent the caramel from mixing too much with the custard. - 6
Place the baking dish in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the baking dish (this is a water bath or bain-marie).
💡 Tip: The water bath ensures even cooking and a creamy texture. - 7
Bake for 40-50 minutes, or until the custard is set and a knife inserted near the center comes out clean. The top should be lightly golden.
- 8
Remove the baking dish from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours, or until thoroughly chilled.
💡 Tip: Chilling is crucial for the custard to set properly. - 9
To serve, carefully run a knife around the edge of the leche asada and invert it onto a serving plate. The caramel sauce should pour over the custard.
💡 Pro Tips
- ✓For an even richer flavor, you can use evaporated milk or a combination of milk and condensed milk.
- ✓If you prefer not to unmold it, you can serve it directly from the baking dish.
- ✓Some variations include a pinch of cinnamon or lemon zest in the custard.
🔄 Variations
- Add thinly sliced apples to the bottom of the caramel before pouring the custard.
- Swirl in some dulce de leche (manjar) into the custard mixture before baking.