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Chilean Leche Asada

A traditional Chilean dessert.

  • Total Time: 1 hour, 10 minutes
  • Yield: 8


  • 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


  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 boil. Moistening the pot walls so they do not become sugary afterward is a good idea. Let boil, reduce the heat, and keep boiling 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″ 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.
    Caramel covering a pan
  4. Mix the condensed milk or sugar, milk, vanilla, and eggs in a 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


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.

  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baked
  • Cuisine: Chilean


  • 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

Keywords: roasted milk, leche asada, milk dessert