Leche Asada (Chilean Baked Milk Custard)
Why this recipe works
- Gentle baked custard: A bain-marie moderates the oven heat so the eggs set softly rather than turning rubbery.
- Soft, spoonable texture: Warm milk is whisked gradually into the eggs, helping the custard bake evenly with a smooth finish.
- Toasted sweetness: The browned top adds a caramelised note that balances the mild, creamy custard underneath.
Get the most out of this recipe
Timing notes
- Serve cooled, not hot: Let the custards cool fully before serving; they can be eaten at room temperature or chilled for a firmer texture.
- For a firmer set: Chill the custards after cooling if you prefer a denser, cleaner spoonful.
Texture tips
- Keep the mixture gentle: Whisk without creating too much foam, as surface bubbles can bake into small pits.
- Look for a slight wobble: Remove the custards when the centres still tremble slightly; they will continue to firm as they cool.
Common mistakes
- Do not skip the water bath: Direct oven heat can make egg custards curdle or toughen; the bain-marie keeps the bake gentle.
- Add the milk slowly: Pour the warm milk into the eggs in a steady stream while whisking so the eggs do not scramble.
Authenticity notes
- A homely Chilean custard: Leche asada is typically simpler and more rustic than flan, with its recognisable browned top rather than a separate caramel sauce.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Put 4 ramekins in a deep baking dish and boil a kettle of water for a bain marie.
- Warm the milk until steaming but not boiling. Set it aside for 5 minutes so it is hot but not scalding.
- In a mixing bowl, whisk the eggs with the caster sugar until the sugar looks mostly dissolved. Whisk in the vanilla extract and ground cinnamon.
- Whisk in the warm milk in a slow, steady stream. Pour the custard into the ramekins.
- Carefully pour boiling water into the baking dish to come about halfway up the sides of the ramekins. Bake for 35 to 45 minutes, until the custards are gently set with a slight wobble in the centre and the tops are browned.
- Lift the ramekins out of the water bath and cool on a rack until room temperature. Serve at room temperature, or chill for at least 2 hours for a firmer set.
Recipe notes
Tips
- For the smoothest texture, whisk gently and avoid making lots of foam; any bubbles on top will bake into a pitted surface.
- If the tops are not browned by the time the custard is set, move the dish to a higher shelf for the last 5 minutes and keep a close eye on it.
- Eggs are lightly cooked in custard; if you are pregnant, elderly, or immunocompromised, use eggs that are suitable for eating raw or lightly cooked.
Substitutions
- Replace vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace caster sugar with granulated sugar; whisk a little longer to help it dissolve.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate the custards once fully cool. Serve chilled or let stand at room temperature for 20 minutes; avoid reheating, as the custard can split.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Eggs Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Tiramisù (Italian Coffee and Mascarpone Dessert)
Coffee-soaked biscuit dessert with mascarpone and cocoa
Camotes Poblanos (Sweet Potatoes Simmered in Spiced Syrup)
Sweet potatoes simmered in spiced syrup
Suspiro Limeño (Peruvian Caramel and Meringue Dessert)
Peruvian caramel dessert topped with port syrup meringue
Flan (Baked Caramel Custard)
Silky baked caramel custard turned out with caramel sauce
Modern Light Banana Tiramisù
Light banana tiramisù with espresso-dipped savoiardi and cocoa
Gratin de Fruits (Warm Fruit Gratin with Vanilla Custard)
Warm fruit gratin topped with vanilla custard and grilled golden
Air Fryer Cherry Pie
Air fryer cherry pie with lemon and cornflour-thickened filling.
Tamarind Paletas (Chilli Tamarind Ice Lollies)
Tamarind and chilli ice lollies with lime
Cannoli
Crisp cannoli shells filled with sweet ricotta and chocolate chips.
Crème Brûlée à la Vanille (Vanilla Crème Brûlée)
Vanilla baked custard with a crisp caramelised sugar top
Panna Cotta (Italian Set Cream Dessert) with Berry Compote
Vanilla panna cotta served with a simple berry compote
Galette Bretonne (Breton Butter Biscuits)
Breton butter biscuits with crisp edges and a tender centre
Flan Casero (Spanish Caramel Custard)
Spanish baked caramel custard made with eggs, milk and vanilla
Light Spanish Flan (Caramel Custard)
Light Spanish flan with caramel sauce
Flan de Caramelo
Baked caramel flan with vanilla custard, chilled before serving.
Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Creamy Dutch rice pudding served warm with cinnamon
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
Bánh Flan (Vietnamese Caramel Custard)
Silky baked caramel custard made with eggs, milk and condensed milk
You might also like
Vegetarian Poke Bowl
Vegetarian poke bowl with tofu, sushi rice and vegetables.
Steak mit Kräuterbutter (Pan-Seared Steak with Herb Butter)
Pan-seared ribeye steak served with melting herb butter
Air Fryer Herb Falafel
Crisp air fryer falafel with chickpeas, herbs and spices.
Strawberry Smoothie
Cold strawberry smoothie with Greek yoghurt, milk and honey
Matjesfilet nach Hausfrauenart (Pickled Herring in Cream Sauce)
Pickled herring in sour cream with apple and gherkins
Polvorones (Spanish Shortbread Biscuits)
Crumbly Spanish shortbread biscuits with almonds and icing sugar
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
