Juan Pablo tells us that one great thing about most Chilean recipes is that they can be expanded depending on how many guests are invited or will be attending any function or fiesta!
Leche Asada is a baked custard that’s very tasty and pretty easy to make . . . yum!!
Pre-heat oven to 350 degrees
6-8 eggs go in a small mixing bowl
Add 1-cup granulated sugar (white)
Beat until well-mixed and frothy
In a large mixing bowl combine (you’ll need space for the egg mixture):
2-liters of milk (just over 2 quarts)
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
Cover the bottom of your baking pan, (I usually use a 9×13″), with approximately ½ cup of sugar. Place the pan on your stove-top and heat the mixture stirring often until it gradually begins to ‘caramelize’ . . . sometimes I have to add a bit of water, a tablespoon at a time, in order to keep the sugar boiling.
- Once the bottom of the pan is filled with caramelized sauce, remove it from heat
- Combine egg mixture with the milk mixture until they are well mixed.
- Pour over the caramel sauce and bake it in the oven . . . for at least a half an hour
Here are a few ways to determine whether or not it is done . . . shake it – is it firm? Insert a knife into the center when it comes out clean rather than gooey the pudding is done, but wait is the top brown? If the top is a delicious golden brown and has lost it’s sheen then your Leche Asada is ready . . . and it is so good!! AND it is so easy to make!!
My final words of advice: Remember, BROWN ON TOP.
Enjoy, Juan Pablo!