Leche Asada Con Queso Recipes

"LECHE ASADA"

Steps:

• In a pot add milk, cinnamon, sugar, let it simmer until sugar is dissolved, this will add some flavor and prevent some lumps to be created, let it get to room temperature, then strain.
• Set oven temperature at 350F /180C - Put a baking pan with hot water on it. and a towel in the bottom of the pan
• Once the milk is at room temp, add eggs, vanilla extract, salt, incorporate with a whisk and pour into ramekins, sprinkle some sugar on the top and bake it in a double boiler/bain-marie. Bake until the top of the custard starts to get some color (chard) (about an hour in the oven)
• Once it is baked take it out let it cool down and refrigerate overnight.

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.

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.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

LECHE ASADA

Steps:

• Place enough sugar in a 9x13 casserole dish to cover the bottom and place in oven at 400.
• Cook in oven, stirring occasionally, until sugar is a carmel color.
• Beat eggs until well blended.
• Add milk and sugar to eggs.
• Pour into casserole over carmelized sugar.
• Cook for about an hour, or until the top is golden brown and a inserted knife comes out almost clean.

LECHE ASADA CON QUESO

Steps:

• Preheat oven to 350. Pour water into a large baking pan (the baking dish will go inside this water bath). Melt sugar over low heat until it disolves completely and pour it into the baking dish. I use an 8" round Corelle souffle dish. Set aside. Mix all milks, vanilla, eggs and cream cheese in blender or food processor. Pour into prepared baking dish. Put dish in pan with water which should be about half way up the dish. Bake for about 40 mins or until tester comes out clean. Cool for about 30 mins then put in refrigerator overnight. Run knife around dish and shake pan to loosen, invert into a plate, pour cherry pie filling on top. Can also be made doubling recipe and using a bundt pan.