👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F).

   💡 Proffstips: Ensure oven is fully preheated before baking.
2. 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. 3

   Prepare the custard: In a large bowl, whisk together the eggs, 3/4 cup of sugar, and vanilla extract until well combined.

   💡 Proffstips: Do not over-whisk, as this can create too many air bubbles.
4. 4

   Gradually whisk in the milk until the mixture is smooth.

5. 5

   Pour the custard mixture over the hardened caramel in the baking dish.

   💡 Proffstips: Pouring slowly will help prevent the caramel from mixing too much with the custard.
6. 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).

   💡 Proffstips: The water bath ensures even cooking and a creamy texture.
7. 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. 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.

   💡 Proffstips: Chilling is crucial for the custard to set properly.
9. 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.