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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Leche Asada

July 8, 2021 by Pilar Hernandez

Versión en español

Chilean Roasted Milk (Leche Asada)
Roasted Milk (Leche Asada) is a traditional dessert in Chile, it is not considered something special, in fact, it was a dessert of the weekdays in my childhood. It is quick to make and delicious.

In my opinion, roasted milk is more flavorful made with whole milk, but you can use 2% milk. If you make individual portions, they can be unmoulded, but the traditional dessert is bake on a glass baking dish and served directly from it. I’ve ruined several trying to unmold them, do not do it.

I copied down the variant with apples that it’s my favorite. Follow the instructions carefully for the hard caramel. You can use condensed milk or sugar, and you can replace the milk with evaporated milk. There are many variations also on flavor for Leche Asada, I recommend the Dulce de Leche and Lucuma.

Chilean Roasted Milk with Apples (Leche Asada)

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Chilean Leche Asada

★★★★★ 5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Baked
  • Cuisine: Chilean
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Description

A traditional Chilean dessert.


Ingredients

Units
  • 1 (14 oz.) can of sweetened condensed milk or 1/2 cup granulated sugar
  • 3 large eggs
  • 2 cups of milk (whole or 2%)
  • 1 teaspoon vanilla extract

for caramel:

  • 1 cup of sugar
  • 1/4 cup of water

Instructions

  1. Preheat the oven to 350F or 180C.
  2. Make the caramel: In a small pot, combine the sugar and water, put over medium heat, and let boil. It is a good idea to moisten the pot walls so that they do not become sugary afterward. Let boil, reduce the heat, and keep boiling gently until medium pale caramel forms (tea-colored). Please do not neglect the pot because it burns very fast. Do not stir.
    sugar y water boiling water tea color caramel tea color caramel
  3. Cover the baking dish (8″ x8″) with the hot caramel. Turn the mold carefully so that the caramel covers the walls. The mold is going to get hot, be careful. The caramel will solidify. It is normal.
    Caramel covering a pan
  4. Mix the condensed milk or sugar, milk, vanilla, and eggs in the blender or a big bowl. Pour over the caramelized baking dish.
    milk for leche asada Leche asada raw
  5. Bake until firm and brown, 50-60 minutes. I will rise in the oven and then collapse. It’s normal.
  6. Let cool and serve. Keep refrigerated.
    Chilean Leche Asada

Notes

Variation with apple: Peel and chop thin slices of an apple—place at the bottom of the mold. Pour the caramel over the apples. Continue with the recipe.

apple leche asada

Nutritional Information calculated made with sugar.

Keywords: roasted milk, leche asada, milk dessert

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Roasted Milk (Leche Asada)


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Desserts, Chilean recipes, Desserts, Sweet treats

About Pilar Hernandez

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Maite sanchez

    April 30, 2020 at 10:19 pm

    Amo sus recetas me ayudan mucho ♥️

    Reply
    • Pilar Hernandez

      May 1, 2020 at 1:01 pm

      Me alegro tanto!!!

      Reply
  2. Marilyn

    May 8, 2020 at 1:37 pm

    This looks delicious. Your directions specify an 8×8 dish—-which implies square—-but the photos show a round cake pan. Which do you recommend? Thanks.

    Reply
    • Pilar Hernandez

      May 9, 2020 at 1:40 pm

      The 8×8 dish is easier, but if you have the experience you can do it in anything really. Just be careful that the metal gets really hot when you pour the caramel, it’s more dangerous.

      Reply
  3. Christian Guzman

    June 6, 2020 at 4:49 pm

    Have you ever tried it with soy milk or almond. Milk???

    Reply
    • Pilar Hernandez

      June 7, 2020 at 1:45 pm

      No.

      Reply
  4. Valentina

    September 19, 2020 at 2:06 am

    After putting the roasted milk into the oven, I noticed I never added the vanilla extract. I went to reread the instructions and noticed you did not add when we should mix it in. When should it be mixed in?

    Reply
    • Pilar Hernandez

      September 20, 2020 at 1:37 pm

      Thanks for catching that, and I’m sorry. I corrected the recipe. You add the vanilla to the blender with all the other ingredients.

      Reply
  5. Kadin

    February 23, 2021 at 9:42 pm

    I made it at my house but it didn’t turn out well, my other family members tried it too and it worked fine for them. I was trying to research this but I wasn’t able to make it right. One question, is it sweet?

    ★★★★★

    Reply
    • Pilar Hernandez

      February 24, 2021 at 2:36 pm

      Yes, it’s a dessert, and the texture is not like flan, it’s not smooth and silky. Normally it’s made on a baking dish and scoop from the same dish. It’s a rustic dessert.

      Reply
  6. Margaret Holmes

    March 11, 2021 at 5:37 pm

    I’m familiar with evaporate milk (no sugar) or sweetened condensed milk (very sweet). Which are you referring to for this recipe?

    Reply
    • Pilar Hernandez

      March 12, 2021 at 1:35 pm

      Sweetened condensed milk.

      Reply
  7. Anonymous

    March 19, 2021 at 8:08 pm

    Super easy and delicious. I enjoy this much more than flan. Not a smooth texture- more fluffy. Just the way my Peruvian father makes 🙂

    ★★★★★

    Reply
    • Pilar Hernandez

      March 20, 2021 at 2:05 pm

      I also prefer this to flan. Thanks for coming back and commenting.

      Reply

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