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.
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Roasted Milk (Leche Asada)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baked
- Cuisine: Chilean
Description
A traditional Chilean dessert.
Ingredients
- 1 (14 oz.) can of condensed milk
- 3 eggs
- 2 cups of milk (whole or 2%)
- 1 teaspoon vanilla extract
for caramel:
- 1 cup of sugar
- 1/2 cup of water
Instructions
- Preheat the oven to 350F or 180C.
- 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 walls of the pot so that they do not become sugary afterward. Let boil gently until a medium pale caramel form. Do not neglect the pot because it burns very fast. When the color is like tea is ready.
- 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.
- In the blender, mix condensed milk, milk, vanilla, and eggs. Pour over the caramelized mold.
- Bake until firm and brown, 50-60 minutes.
- Let cool and serve. Keep refrigerated.
Variation with apple: Peel and chop thin slices an apple. Place at the bottom of the mold. Pour the caramel over the apples. Continue with the recipe.
Keywords: roasted milk, leche asada, milk dessert
Amo sus recetas me ayudan mucho ♥️
Me alegro tanto!!!
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.
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.
Have you ever tried it with soy milk or almond. Milk???
No.
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?
Thanks for catching that, and I’m sorry. I corrected the recipe. You add the vanilla to the blender with all the other ingredients.