Leche asada

Leche Asada

File:Leche asada.jpg

Leche Asada

Leche Asada is a traditional dessert from Peru. It is a creamy and delicious baked custard that is often enjoyed as a sweet treat after a meal. The name "Leche Asada" translates to "roasted milk" in English, which refers to the caramelization that occurs during the baking process.

Ingredients

To make Leche Asada, you will need the following ingredients:

• 4 cups of milk
• 1 cup of sugar
• 4 eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon

Preparation

1. Preheat your oven to 350°F (175°C). 2. In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and let it cool for a few minutes. 3. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and cinnamon until well combined. 4. Slowly pour the warm milk into the egg mixture while continuously whisking. 5. Strain the mixture through a fine-mesh sieve to remove any lumps. 6. Grease a baking dish with butter or cooking spray and pour the custard mixture into it. 7. Place the baking dish in a larger baking pan filled with hot water, creating a water bath. 8. Carefully transfer the pans to the preheated oven and bake for about 45 minutes to 1 hour, or until the custard is set and lightly golden on top. 9. Remove from the oven and let it cool to room temperature. 10. Once cooled, refrigerate for at least 2 hours before serving.

Serving

Leche Asada can be served chilled or at room temperature. It is often enjoyed on its own or with a sprinkle of cinnamon on top. Some people also like to serve it with fresh fruits or a drizzle of caramel sauce for added sweetness.

Variations

There are several variations of Leche Asada across different regions. In some recipes, a touch of lemon zest or orange zest is added to enhance the flavor. Others may use condensed milk instead of regular milk for a richer and sweeter taste. Additionally, some recipes call for the addition of cornstarch to create a thicker custard texture.

See Also

• Peruvian Cuisine
• Custard
• Dessert