Leche Asada recipe

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Ingredients

1 quart whole milk
1 lemon, zest cut off in 1/2-inch-wide strips
2 cinnamon sticks
4 eggs
½ cup white sugar
½ cup pisco

Nutrition Info

258.4 calories
carbohydrate: 25.3 g
cholesterol: 140.3 mg
fat: 8.6 g
fiber: 0.7 g
protein: 9.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 112.1 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee.

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