For a richer flavor, use full-fat milk and heavy cream in a 3:1 ratio. If you don't have pisco, brandy or dark rum makes an excellent substitute. To prevent the top from browning too quickly, you can loosely tent the casserole dish with foil during the last 15 minutes of baking. For individual servings, divide the custard mixture evenly among ramekins and bake for a slightly shorter time, about 20-25 minutes.
Leche Asada
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS24
Embark on a culinary journey to Chile with this enchanting Leche Asada. A luscious, baked custard infused with the warmth of cinnamon and the bright zest of lemon, this dessert is a delightful twist on the classic crème brûlée.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol140 mg
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Fiber1 g
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Protein10 g
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Saturated Fat4 g
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Sodium112 mg
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Sugar24 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
10 mins
In a saucepan, combine the whole milk, lemon zest strips, and cinnamon sticks. Bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cook for 5 minutes to infuse the milk with flavor. (10 minutes)
03
Step
15 mins
Remove from heat and allow the mixture to steep for 15 minutes. This allows the flavors to meld beautifully. (15 minutes)
04
Step
5 mins
In a separate bowl, gently whisk together the eggs and sugar until the sugar is fully dissolved and the mixture is slightly pale. (5 minutes)
05
Step
3 mins
Slowly drizzle in 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. (3 minutes)
06
Step
2 mins
Pour the tempered egg mixture back into the remaining hot milk mixture in the saucepan. Add the pisco (or brandy) and stir until well combined. (2 minutes)
07
Step
3 mins
Strain the custard mixture through a fine-mesh sieve into a 2-quart ceramic casserole dish or individual ramekins. This will remove the lemon zest and cinnamon sticks, ensuring a smooth and velvety texture. (3 minutes)
08
Step
30 mins
Bake in the preheated oven until the custard is set and lightly browned on top, about 30 minutes. The center should still have a slight jiggle. (30 minutes)
09
Step
2 hrs
Remove from the oven and let cool completely. Chill in the refrigerator for at least 2 hours before serving. This allows the flavors to fully develop and the custard to firm up. (120 minutes)
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RECIPE REVIEWS
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Please Rate
Hailee Haag
May 30, 2025I added a touch of vanilla extract and it was even more delicious!
Tad Lowe
May 30, 2025The custard was so smooth and creamy. The pisco adds a unique touch!
Marge Von
Apr 14, 2025Easy to follow and the results were amazing. My family loved it!
Shanie Johnson
Apr 14, 2025This recipe is fantastic! The lemon and cinnamon complement each other perfectly.