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Leche Asada, stands as a cherished dessert in Chilean households, particularly on weekends and during family celebrations.
It’s a humble yet indulgent sweet course that combines simplicity with comfort, making it a universal favourite among locals of all generations.
Soft and lightly caramelized on top, this creamy delight is often served warm, though many savour it chilled as well. No matter how it’s enjoyed, Leche Asada embodies the warmth and familiarity that Chilean cuisine brings to the table.
What Is Leche Asada?
Leche Asada is a baked custard made from a mixture of milk, eggs, and sugar, with a dash of vanilla or cinnamon to elevate its aromatic qualities.
The magic happens in the oven, where the custard sets while forming a delicate golden crust on the surface.
Unlike flan, which is often steamed or baked in a water bath, Leche Asada is roasted directly, resulting in a subtle caramelization that intensifies its comforting flavour.
The dish has an approachable nature that makes it a common treat for anyone seeking a quick and straightforward dessert.
Ingredients and Taste
Creating Leche Asada usually involves whole milk, sugar, and fresh eggs as the key ingredients, producing a custard that’s both silky and rich. A sprinkle of cinnamon or a splash of vanilla extract can be added to lend gentle spice or a sweet floral note.
The baking process allows the top layer to develop a slight crispness, offering a pleasant contrast to the velvety interior.
When you take your first spoonful, you’ll notice how the sweetness is balanced by the soft, creamy texture, leaving a lingering warmth on the palate. Some enjoy adding a drizzle of caramel sauce on top, but it’s just as delightful on its own.
A Taste of History
Chile’s culinary heritage has been shaped by diverse influences, and Leche Asada reflects both indigenous and Spanish roots. Early Spanish settlers introduced custards to Latin America, adapting them over time to local ingredients and preferences.
In Chile, where dairy products have long been abundant, recipes evolved into familiar favourites like Leche Asada, which became a staple thanks to its affordability and comforting nature.
Family recipes are often passed down through generations, each with small tweaks that reflect personal tastes or regional customs. Today, Leche Asada remains a fixture in Chilean desserts, served in homes, restaurants, and traditional eateries across the country.
Leche Asada (Baked Milk Custard) Recipe
Serves: 4 people
Ingredients:
- 1 litre (4 cups) whole milk
- 4 large eggs
- 150 grams (3/4 cup) granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional, for added aroma)
- A pinch of ground cinnamon (optional, for garnish)
Directions
To begin, preheat your oven to 180°C (350°F). Prepare a baking dish (approximately 9x9 inches) by lightly greasing it with butter or a neutral oil. This prevents sticking and ensures easy serving later. Set the dish aside.
In a medium sized saucepan, warm the milk over low heat until it is just about to simmer. Avoid boiling, as this can cause the milk to scorch. Stir occasionally to prevent a skin from forming.
While the milk warms, take a large mixing bowl and whisk the eggs until well beaten. Add the granulated sugar and continue whisking until the mixture is smooth and slightly frothy. Incorporating air at this stage helps the custard achieve its characteristic texture.
Gradually pour the warm milk into the egg and sugar mixture, whisking constantly to temper the eggs and prevent curdling. Add the vanilla extract and, if desired, the lemon zest for an aromatic touch. Stir until fully combined.
Carefully pour the mixture into the prepared baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. This water bath, or baño María, ensures gentle and even cooking.
Transfer the roasting pan to the preheated oven and bake for 40–50 minutes, or until the custard is set. To check for doneness, insert a knife into the centre; it should come out clean. The top will have a lightly golden, caramelized layer, characteristic of Leche Asada.
Carefully remove the baking dish from the water bath and let it cool to room temperature. This allows the custard to firm up further and enhances the creamy texture.
Serve the Leche Asada at room temperature or chilled. Sprinkle a light dusting of ground cinnamon over the top for a traditional garnish. For an added indulgence, pair with fresh fruit or a drizzle of caramel sauce.
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