🍮 Leche asada (Chilean baked milk custard)
Leche asada is a simple Chilean baked custard of milk, eggs and sugar, finished with a golden caramelised top. It is lighter and less sweet than many puddings and has a soft, set texture. It is served cold or at room temperature in squares or slices.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 litre whole milk
- 4 eggs
- 120 g sugar
- 1 tsp vanilla
- 3 tbsp sugar for the caramel
- Pinch of cinnamon
Method
- Heat the 3 tbsp sugar in a pan until amber caramel forms and pour into a baking dish.
- Whisk the eggs with 120 g sugar and vanilla, then whisk in the warm milk.
- Pour the mixture over the caramel, strain if you like a very smooth custard.
- Set the dish in a larger tray with hot water and bake at 170 °C for 45–50 minutes until set.
- Cool, chill for at least 2 hours, dust with cinnamon and slice.
How to make it lighter
- At about 150 kcal and 5 g protein per 100 g, it is a lighter dessert than cream-based puddings.
- Use semi-skimmed milk and cut the sugar in the custard by a quarter.
- Keep portions to a single square and add fresh fruit rather than extra caramel.
History
Leche asada is a traditional home dessert in Chile, often made for family lunches and Sunday tables. It belongs to the wider family of milk and egg custards found across the Spanish-speaking world. Many families top it with burnt sugar and a pinch of cinnamon.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →