Table of Contents
Leche Asada is a beloved Peruvian dessert known for its rich, creamy texture and caramelized top. Perfect for special occasions or a sweet treat, mastering this dessert involves careful steps to achieve the ideal consistency and flavor. In this guide, we will walk you through each step to craft authentic Leche Asada with a smooth, velvety finish.
Ingredients Needed
- 4 cups of whole milk
- 1 cup of sweetened condensed milk
- 1 cup of evaporated milk
- 4 large eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- Optional: a pinch of cinnamon or lemon zest
Step 1: Prepare the Caramel
Begin by melting the sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and turns a golden amber color. Carefully pour the caramel into your baking dish, tilting it to coat the bottom evenly. Set aside and let it cool and harden.
Step 2: Mix the Custard
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. If desired, add a pinch of cinnamon or lemon zest for extra flavor. Mix until smooth and well combined.
Step 3: Bake the Leche Asada
Pour the custard mixture over the cooled caramel in the baking dish. Cover with aluminum foil to prevent a skin from forming. Preheat your oven to 350°F (175°C). Place the dish in a larger baking pan filled with hot water to create a water bath. Bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
Step 4: Chill and Serve
Remove the baking dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 2 hours or overnight to achieve a creamy, firm texture. Before serving, run a knife around the edges and invert onto a serving plate to reveal the caramelized top. Enjoy your authentic Peruvian Leche Asada!