Can I make this ahead of time?
Yes, Leche Asada is perfect for making ahead! It needs at least 4 hours to chill and set, so preparing it the day before serving is ideal.
DESSERT
Chilean Leche Asada with Dulce de Leche
This classic Chilean baked milk custard, known as Leche Asada, is incredibly creamy and rich. Served with a generous drizzle of luscious dulce de leche, it's a comforting dessert that's simple to make and universally loved.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F (175°C). Prepare a 9-inch pie plate or 6 individual ramekins by lightly greasing them.
02
In a small saucepan, melt the 1/4 cup granulated sugar over medium heat, stirring constantly, until it turns into a golden amber caramel. Carefully pour the hot caramel into the prepared pie plate or divide among the ramekins, swirling to coat the bottom. Set aside to cool and harden for 5 minutes.
03
In a large bowl, whisk together the eggs until well combined. Gradually whisk in the sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon until the mixture is smooth and uniform.
04
Carefully pour the custard mixture over the hardened caramel in the pie plate or ramekins. Place the pie plate or ramekins into a larger baking pan. Fill the larger baking pan with hot water until it reaches halfway up the sides of the custard dish(es), creating a water bath.
05
Bake for 45-50 minutes for a pie plate, or 30-35 minutes for ramekins, at 350°F (175°C), or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
06
Carefully remove the custard from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and chill.
07
To serve, run a thin knife around the edge of the custard. Invert the Leche Asada onto a serving plate, allowing the caramel to drizzle over the top. Drizzle generously with dulce de leche before serving.
About This Recipe
This classic Chilean baked milk custard, known as Leche Asada, is incredibly creamy and rich. Served with a generous drizzle of luscious dulce de leche, it's a comforting dessert that's simple to make and universally loved.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth custard, strain the mixture through a fine-mesh sieve before pouring it over the caramel. Ensure the water bath is hot when you add it to the baking pan; this helps the custard cook more evenly.
Easy Substitutions
You can use evaporated milk instead of whole milk for a slightly richer flavor. If you don't have dulce de leche, a simple caramel sauce can be used as a substitute, or even a sprinkle of toasted coconut flakes for texture.
Storage & Reheating
Store leftover Leche Asada covered in the refrigerator for up to 3-4 days. It is best enjoyed chilled.
Serving Suggestions
Serve individual portions with a dollop of whipped cream and a sprinkle of extra cinnamon. Pair it with a strong cup of coffee or a glass of chilled milk. For a festive touch, garnish with fresh berries like raspberries or blueberries. A small scoop of vanilla bean ice cream alongside would also be delightful.
Common Mistakes
Overbaking: This leads to a rubbery or curdled texture. Watch for the slight jiggle in the center. Not cooling completely: The custard needs ample time to set and chill for the best texture and flavor. Skipping the water bath: This will result in an unevenly cooked custard with a higher chance of cracking. Not caramelizing sugar properly: Ensure the sugar is fully melted and golden, not burnt, for the best caramel flavor.
Frequently Asked Questions
What if my caramel hardens too quickly?
If the caramel hardens before you can coat the dish, you can gently warm the dish in the oven for a minute or two to soften it slightly, then swirl.
Can I use individual ramekins?
Absolutely! Individual ramekins are a great way to serve this dessert. Adjust baking time as noted in the recipe.
Why did my custard crack?
Cracking usually indicates overbaking or cooking at too high a temperature. The water bath helps prevent this, but ensure you don't bake it longer than necessary.
MORE TO KNOW
The water bath (bain-marie) is crucial for Leche Asada. It provides gentle, even heat, preventing the custard from cooking too quickly, cracking, or becoming rubbery. This slow cooking method ensures a silky-smooth texture. If you notice your custard browning too much on top before it's set, you can loosely tent it with aluminum foil during the last part of the baking time.
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