Lecheasada Recipes
LECHE ASADA
Make and share this Leche Asada recipe from Food.com.
Provided by Upsidedown Again
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place enough sugar in a 9x13 casserole dish to cover the bottom and place in oven at 400.
- Cook in oven, stirring occasionally, until sugar is a carmel color.
- Beat eggs until well blended.
- Add milk and sugar to eggs.
- Pour into casserole over carmelized sugar.
- Cook for about an hour, or until the top is golden brown and a inserted knife comes out almost clean.
LECHE ASADA (ROASTED MILK CUSTARD)
A flan-like custard made with ingredients that you most likely have. Top with whipped cream and fresh fruit if desired.
Provided by Yoly
Categories Desserts Custards and Pudding Recipes
Time 7h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar and water for caramel in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
- Combine milk, sugar, eggs, and vanilla extract for custard in a mixing bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over the caramelized sugar.
- Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator for 6 hours to overnight.
- To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 44.4 g, Cholesterol 197 mg, Fat 7.7 g, Protein 10.8 g, SaturatedFat 3.3 g, Sodium 126.6 mg, Sugar 44.3 g
LECHE ASADA
This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee.
Provided by damasio
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 112.1 mg, Sugar 24.3 g
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- Make the caramel: in a small pot, combine the sugar and water, put over medium heat and let boil. It is a good idea to moisten the walls of the pot so that they do not become sugary afterward. Let boil gently until a medium pale caramel form. Do not neglect the pot because it burns very fast. When the color is like tea is ready.
- Cover the baking dish (8″ x8″) with the hot caramel. Turn the mold carefully so that the caramel covers the walls. The mold is going to get hot, be careful. The caramel will solidify, it is normal.
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