Leche Asada
HB-1350 · Hand-built original
DessertVegetarianGluten-freeLow-Sodium
Main ingredient: milk
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- (1 quart) whole milk
- Zest of 1 lemon, in wide strips
- 2 cinnamon sticks
- 4 eggs
- 1/2 cup sugar, plus 2 tbsp extra for the top
- 1 tsp vanilla extract (optional)
Method
- Pour the milk into a saucepan, add the lemon zest and cinnamon sticks and heat gently until steaming, just below a simmer. Take off the heat and leave to infuse for 15 minutes, then strain.
- Heat the oven to 350°F. Whisk the eggs and the 1/2 cup sugar together in a large bowl until well combined but not frothy.
- Slowly pour the warm infused milk over the eggs, whisking constantly, and stir in the vanilla if using.
- Pour the mixture into a shallow ovenproof dish of about 1½ qt capacity. Bake for 35-40 minutes until just set with a slight wobble in the centre and a golden skin on top.
- For a caramelised finish, sprinkle the extra sugar evenly over the top and place under a hot grill for 2-3 minutes, watching closely, until amber and blistered — the classic roasted top.
- Cool to room temperature, then chill for at least 2 hours before serving in squares straight from the dish.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).