Name: Chilean Leche Asada
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: Chilean
Ingredients: 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; 1 cup of sugar; 1/4 cup of water

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Versión en español

Baked Milk, if you are literal (Leche Asada), is a traditional milk custard dessert in Chile. It is not considered something special. It was a dessert of the weekdays in my childhood. It is quick to make and delicious.

Leche Asada is more flavorful when made with whole milk, but you can use 2% milk. If you make individual portions, they can be unmoulded, but the traditional dessert is baked in a glass baking dish and served directly from it. I've ruined several trying to unmold them; do not do it. If you are set on serving individual portions, use a round biscuit cutter, for example, to cut and serve.

Leche asada is a popular dessert in Chile and other Latin American countries. It's a sweet, custard-like dessert made from simple ingredients like milk, sugar, eggs, and vanilla. It belongs to the famous milk-based dessert family with Leche Nevada, Tres Leches, Flan, and Arroz con leche.

Chilean Leche Asada

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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 ½ cup granulated sugar
3 large eggs
2 cups of milk (whole or 2%)
1 teaspoon vanilla extract

for the caramel:

1 cup of sugar
¼ cup of water

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Instructions

Preheat the oven to 350F or 180C.
Make the caramel: Combine the sugar and water in a small pot over medium heat and boil. Swirl the pot a couple of times. Reduce the heat to a strong simmer and cook until medium pale caramel forms (tea-colored). Please do not neglect the pot because it burns very fast. Do not stir.
Cover the baking dish (8" x 8") 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.
Mix the condensed milk or sugar, milk, vanilla, and eggs in a blender or a big bowl. Pour over the caramelized baking dish.
Bake until firm and brown, 50-60 minutes. I will rise in the oven and then collapse. It's normal.
Let cool. Refrigerated.
To serve, scoop each portion into a bowl.

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.

Nutritional Information calculated made with sugar.

Nutrition

Serving Size:
Calories: 211
Sugar: 40.6 g
Sodium: 53.9 mg
Fat: 3.8 g
Saturated Fat: 1.7 g
Carbohydrates: 40.6 g
Fiber: 0 g
Protein: 4.3 g

Step to prepare Leche Asada:

Prepare the Caramel Sauce: Be careful not to burn it. The final color you want to achieve is a light tea.
Preheat the Oven
Make the Mixture by hand or in the blender.
Bake
Cool and Serve Once cooled, refrigerate for several hours or overnight to allow the flavors to meld and the dessert to firm up. Scoop each portion into a bowl and serve.

It's often enjoyed or garnished with a sprinkle of powdered sugar or a drizzle of additional caramel sauce.

You can use condensed milk or sugar and replace the milk with evaporated milk. There are many variations of leche asada. I recommend the Dulce de Leche and Lucuma.

Leche Asada Milk Custard