Broiled Milk Leche Asada Recipes

LECHE ASADA (ROASTED MILK CUSTARD)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar and water for caramel in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
• Combine milk, sugar, eggs, and vanilla extract for custard in a mixing bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over the caramelized sugar.
• Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator for 6 hours to overnight.
• To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

LECHE ASADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
• Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
• Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

BROILED MILK (LECHE ASADA)

Steps:

• Preheat oven to 350°F.
• Put all ingredients in the blender and blend until the mixture is "frothy" on top
• Wet the surface of a 8x8 in mold with water.
• Pour the mixture from the blender in the mold.
• Bake in the oven for 30 minutes or until it is golden brown on top and has a thick consistency, it should not be runny. (If you tilt the mold a little bit, the dessert should not flow).
• Leave it in the oven until it is cool and then refrigerate.