Leche Asada
Joyce Spears
A peruvian custard eaten for dessert
ingredients
- 14oz (396g) Sweetened Condensed Milk
- 12oz (378g) Evaporated Milk
- 1tsp (4g) Vanilla
- 8 Eggs
- 1C (200g) Sugar (divided)
- 1/4C (59g) Water
directions
- 1
Preheat oven to 400°.
- 2
In a small bowl, beat the eggs until evenly colored.
- 3
In a medium bowl, mix the condensed milk, evaporated milk, vanilla, eggs, and 1/2C (100g) of the sugar.
- 4
In a small saucepan, add the water and the rest of the sugar.
- 5
Heat on low until sugar is completely dissolved and mixture becomes syrupy and slightly tan.
- 6
Pour the syrup mixture into a small (yet deep) pyrex baking dish. Pour the milk mixture on top.
- 7
Place the small baking dish inside a larger pyrex baking dish. Add water to the larger dish until water level comes halfway up the smaller dish. Cover whole thing with foil.
- 8
Bake for between 1hr. - 1hr. 30 mins. (or until custard is set).
- 9
Chill until ready to serve.
notes
Leche asada translates to roasted milk.
Source: Joyce Spears
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