Leche Asada Recipe - Allrecipes.com
Leche Asada Recipe

Leche Asada

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"This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2008

I cooked it for over an hour in individual ramekins, and it was only lightly browned on the sides. Even though it was difficult to know when they were done, it still gets 5 stars for exciting my husband so much! It was pretty easy and tasted delicious. I halved the recipe and added 1/2 tablespoon of vanilla, since I didn't have any pisco laying around and I couldn't buy any.

Most Helpful Critical Review
Sep 22, 2009

I found the recipe a little too heavy in Pisco. Especially for something that is supposed to be an optional item. I reduced it by 1/2 and the flavor was still there. I also did not use all of the whole eggs, rather I changed it to half whole eggs and only using the egg yolks of the other half so the recipe would read: 2 egg yolks and 2 whole eggs. I also changed the whole milk to 1/2 heavy cream and 1/2 whole milk. A little bit of Vanilla Bean was used too. The custards browned up in the appropriate time frame, maybe 5 minutes more was needed. I was using a convection oven at 325*. I also used a water bath so the custards did not brown too quickly. One mistake is overcooking a custard. Once a custard is set, pull it out and let it rest for 10 minutes then refrigerate. A custard will jiggle like jello when it is set. Angle the custard to the side and stick a toothpick in it, if it seeps out it is NOT done. If the toothpick comes out clean and there is no custard seeping out it is done.


7 Ratings

Oct 01, 2007

This recipe took lots longer than was stated, about an hour for me at the temperature stated. Maybe it was because I didn't have a ceramic dish and used a glass 9 x 13 inch instead. The pisco added a nice touch - I had never had leche asada with pisco before, and it turned out well. We live in Chile, and this actually turned out quite authentic!

Apr 17, 2008

Great dessert and easy to make. For those who haven't had it before -- it's more like custard than creme brulee. Also, note that it's meant to be eaten with a pretty decently browned top. So I kept it in the oven (even with a ceramic dish) for almost an hour.

May 17, 2012

Not impressed.

Aug 23, 2010

It did not taste good at all. It smelt like eggs and tasted like eggs. Next time, maybe some more sugar and less eggs.

Dec 10, 2010

I can't comment on the authenticity of this recipe, but it certainly was tasty! The process of making it was super simple, though mine spent a lot longer in the oven (almost an hour) before it set and started to brown. I did add a small amount of info vanilla, as suggested by another reviewer, but I couldn't get ahold of pisco here in NC.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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