Leche Asada (Roasted Milk Custard)

Flans less sophisticated cousin

As a half-Chilean, I can tell you this dessert is a go-to in many Chilean homes—easy to make, comforting, and super satisfying. It’s kind of like flan, but in a way, it’s everything flan shouldn’t be— its not as soft or smooth all the way through and instead of a nice and slow bake in a water-bath it is baked directly in the oven. This results in a custard with a golden, caramelized top and slightly craggily texture. No fancy ingredients, no complicated steps—just eggs, milk, sugar, and aromatics of choice.

Leche Asada

Ingredients:

4 Large eggs

500g Whole milk

100g Sugar

1 tsp Vanilla extract

1 Cinnamon stick (optional)

3 Cloves (optional)

1 /2 Orange or lemon peel/zest (optional)

Pinch of salt

For caramel:

150g sugar

30g water

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

2. Prepare the Baking Dish and caramel:

Choose a 6x6 inch baking dish or a similar size. Make the caramel: Combine the sugar and water in a small pot, put it over medium heat, and boil. Moisten the pot walls so they do not become sugary afterward. Let it boil, reduce the heat, and keep boiling until medium pale caramel forms (tea-colored). Pour into baking dish and tilt pan to cover all sides with caramel.

3. Make the Custard Mix:

In a large bowl, whisk the eggs set asides. In a medium pot add whole milk, sugar, vanilla extract, aromatics if using and a pinch of salt. Whisk until everything is well combined and bring to a simmer. Temper the eggs by slowly adding a ladle full of the hot milk mixture to the eggs and stir continuously until all milk has been added.

4. Strain the Mixture:

For an extra smooth texture, strain the custard mixture through a fine-mesh sieve into another bowl to remove any egg bits and spices.

5. Pour Into the Baking Dish:

Pour the custard mixture into the prepared baking dish.

6. Bake the Leche Asada:

Place the pan in the oven and bake for 45–50 minutes, or until the custard is set. You’ll know it’s ready when a knife or toothpick inserted into the center comes out clean. The top should also have a golden, craggy layer.

7. Cool and Rest:

Let the leche asada cool in the baking dish for about 10-15 minutes at room temperature, then transfer it to the fridge to chill for at least 2 hours. It's even better when chilled overnight!

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There you go! This recipe is simple, forgiving, and packed with sweet nostalgia. Enjoy!