I don’t care what anyone thinks. Milk custards are fabulous and I’m about to drop a recipe that will knock you off your feet.
Often compared to a type of flan, the leche asada differs in the baking method. you see flan is usually baked in a water bath so that it can get a smoother texture, while the leche asada goes directly in the oven.
Don’t ask me where the recipe came from. It is extremely popular in many Latin American countries, especially Chile, Perú and Colombia, where they will also call the dessert “tres leches” because some people (me included) prefer to add cream as the third “milk” product in the list of ingredients. The reason is because it gives you a richer, thicker, creamier end product.
So let’s get started! Start by preheating your oven at 180ºC (350ºF)
What do we need?
For the Caramel
3/4 cup white granulated sugar
For the Custard
1 cup evaporated milk (if you can’t find it then just use whole milk)
1 cup heavy cream (whipping cream)
1 cup sweetened condensed milk
1 tablespoon vanilla extract
What do we do?
While your oven is heating up, cook the sugar and water over medium-high heat in a medium saucepan until they turn a caramel color. This can take about 10 minutes; keep an eye on it and make sure it doesn’t burn.
Once your caramel is done quickly pour it into a baking dish (preferably a glass or ceramic one of 2.5 liter) and tilt it from side to side so that it’s evenly coated. Set aside.
Now the custard. Add the eggs, evaporated milk, heavy cream, sweetened condensed milk and vanilla extract to a blender until smooth.
Pour the custard mixture into the baking dish and bake for 45-60 minutes, or until a knife or skewer inserted in the center comes out clean. Let the custard cool completely, cover and refrigerate for at least 4 hours.
Last but not least. Uncover the custard and run a knife around the edge of the baking dish to make sure it doesn’t stick too much. Place a large serving plate on top, invert it, give the baking dish a little shake and slowly lift it to remove it. Serve immediately 🙂