Leche Asada
Leche Asada (LEH-cheh ah-SAH-dah)
Chilean Baked Milk Custard
A silky, caramelized baked custard of sweetened milk, eggs, and vanilla with a deep golden top — Chile's beloved everyday dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval ceramic dish or individual ramekins
Garnishes: ground cinnamon, caramel sauce
Accompaniments: fresh fruit
Instructions
-
1
Make caramel: heat sugar and water in a saucepan until amber. Pour into a baking dish, swirling to coat the bottom.
-
2
Heat milk with sugar until sugar dissolves. Cool slightly.
-
3
Beat eggs with vanilla. Slowly whisk warm milk into eggs to temper.
-
4
Strain custard into the caramel-lined dish. Sprinkle cinnamon on top.
-
5
Place in a water bath. Bake at 170C for 45-50 min until set but still jiggly in center.
-
6
Cool completely, then refrigerate. Unmold onto a plate before serving.
Did You Know?
Leche asada is so common in Chile that it is the default dessert in school cafeterias and family dinners — every Chilean child grows up eating it weekly.
Chef's Notes
Equipment Tips
- baking dish
- mixing bowl
- whisk
- oven
Garnishing
ground cinnamon, caramel sauce
Accompaniments
fresh fruit
The Story Behind Leche Asada
Leche asada is Chile's most democratic dessert, a simple baked milk custard that appears in every home, school, and modest restaurant. Unlike French creme caramel, the Chilean version uses whole milk instead of cream, resulting in a lighter, more delicate custard that reflects the country's practical, unpretentious approach to sweets.
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