Chile

Chilean Leche Asada

Posted by savage01950 on
Chilean Leche Asada

Leche Asada, a favorite of Chile, is very creamy and smooth with a sweet caramel top layer making it the perfect finale to even out a salty and savory dinner. To be honest, making this was way, WAY, easier than I thought it would be and a perfect dessert following my Chilean Empanadas de Pino and Pebre. While they are very different, in ways Leche Asada made me think of Mexico’s Flan or even France’s Creme Brulee. I highly recommend giving this one a shot!

NOTES ON MAKING CHILEAN LECHE ASADA

This recipe could come together in a few different ways depending on what kind of bakeware you have. I wanted to use ramekins for mine and had a set of six. The recipe easily makes enough for 8-10 ramekins worth. You could also use a small baking dish. The only hard recommendation I have would be to use ceramic to avoid too much sticking. If you use ramekins you will want to check on your Leche Asada around 30 minutes after going in the oven. In a baking dish, this will be closer to 40-45 minutes. Regardless, you will be looking for a top that is browned and a knife which when inserted in the center comes out clean.

Ingredients:

  • Caramel Layer
    • 3/4 Cup Granulated Sugar
    • 1/3 Cup Water
  • Custard Layer
    • 4 Eggs
    • 2 Egg Yolks
    • 14 oz. Can Sweetened Condensed Milk
    • 5 oz. Can Evaporated Milk
    • 1 1/2 Cup Heavy Whipping Cream
    • 1 Tbsp. Vanilla Extract
    • 1/8 tsp. Cinnamon
    • Pinch Nutmeg
  1. Preheat oven to 350 degrees.
  2. Add sugar and water to a small saucepan. Bring to a boil on medium heat and then turn down to low and allow to simmer, stirring continuously, until the mixture turns a warm brown color, about 7-10 minutes.
  3. Pour the caramel mixture directly into your ramekins or backing dish and shake it around so the bottoms are well coated. Set aside.
  4. Add all of the custard ingredients to a blender and blend until well-combined.
  5. Pour the custard mixture over the caramel layer in the ramekins or baking dish.
  6. Put the ramekins (placed on a baking sheet) or baking dish into the oven. Check in about 30 minutes if using ramekins or about 40 minutes if using a baking dish. You are looking for the top to be browned and a knife which when inserted, comes out clean.
  7. Remove the ramekins or baking dish from the oven and let cool completely on a wire rack.
  8. Once cooled, cover with plastic wrap and let them chill in the refrigerator (at least an hour for ramekins or 3 hours for a baking dish).
  9. When ready to eat, use a knife to trace around the inside of the ramekin or dish to ensure the Leche Asada comes out easily. Put a serving dish on top and flip the ramekin or baking dish over onto it. The Leche Asada will slide right out. Enjoy!!!

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