Ingredients
Caramel
- 150 gsugar
- 3 tbspwater
Custard
- 1 litrewhole milk
- 6eggs
- 150 gsugar
- 1 tspvanilla extract
- a strip of lemon or orange peel, optional
- a small stick of cinnamon, optional
To serve
- cold, straight from the dish, with a spoon
Equipment
- an ovenproof dish, about 25 cm
Directions
- Put the sugar and water in a heavy pan over a medium heat and let it dissolve without stirring. Do not stir once it begins to boil, since stirring encourages the sugar to crystallise into grains.
- Swirl the pan gently instead if it colours unevenly. Let it boil until it turns a deep amber, which takes several minutes with little happening and then very fast. Take it off the heat while it is a shade lighter than you want, since it keeps darkening in the hot pan.
- Work quickly, since it sets hard within a minute of leaving the heat. Molten caramel is extremely hot, far hotter than boiling water, and it sticks to skin, so keep your hands clear and never taste it. Let the coated dish cool while you make the custard. Now the custard, and there are two ways to go about it. Whisk the eggs with the sugar, then whisk in the cold milk and vanilla.
- Whisk gently rather than beating hard, since air whipped into the mixture turns into a foam that bakes into a spongy layer on top. For a slightly better flavour, warm the milk first with the citrus peel and cinnamon and let it infuse, then cool it.
- Skim off any foam from the surface with a spoon. Removing the foam matters here, since without a water bath any surface bubbles bake into a dry crust.
- Bake at 180°C for forty-five to fifty-five minutes, uncovered and with no water bath. That direct dry heat is the whole point, and it is what browns the top and gives the dish its name. Shake the dish gently: the edges should be set and the very centre should still wobble slightly.
- Take it out while the centre still moves, since custard carries on setting in the residual heat and an overcooked one weeps liquid and turns rubbery. A knife inserted an inch from the edge should come out clean. Serve it cold, spooned straight from the dish with some of the caramel from the bottom. It keeps three days refrigerated.
Technique
- It is baked without a water bath, unlike flan.
- The browned blistered top is the character of the dish.
- It is served from its dish rather than turned out.
Substitutions
- Evaporated milk for part of the milk, which gives a richer result.
- Orange peel in place of lemon.
Variations
- Made in individual ramekins.
- Flavoured with cinnamon rather than vanilla.
- With a splash of rum in the custard.
Frequently asked questions
What is Leche asada?
Leche asada is a dessert from Chile: baked caramelised milk custard, homier cousin of flan.
How long does Leche asada take to make?
Leche asada takes 15 min of preparation and 50 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Leche asada?
Yes, within limits. Evaporated milk for part of the milk, which gives a richer result. Orange peel in place of lemon.
What is the most important thing to get right in Leche asada?
Put the sugar and water in a heavy pan over a medium heat and let it dissolve without stirring. Do not stir once it begins to boil, since stirring encourages the sugar to crystallise into grains.
