Leche asada de mama

So I can finally tick another item on my 31 before 31 list (link) which is item number 5 where I had to make my very first dessert. I don’t have much of a sweet tooth but if there is one thing I truly enjoy eating is my mum’s Leche Asada. And since I love it so much I decided to attempt making it myself.

8 eggs
1 litre of milk
Vanilla extract (1 tea spoon)
Ground cinnamon (1/2 to 1 tea spoon depending how much you like cinnamon)
1 cup of white sugar

So we’ll start by making the caramel first.

It’s best to make it in a pot which is non-stick to avoid the caramel sticking to the pot. So first you wet the sugar, just a drop or 2 of water. Then put the pot with your sugar on the stove and set to medium/high heat. Leave it there until it starts to dissolve and turns golden and then you can start mixing it. Once it’s nice and golden pour the caramel mixture in the container where you’ll be baking your dessert and try covering the entire base of your container. Then let the caramel set and we’ll start preparing the milk mixture.

So get your hand held mixer and beat your egg whites until you get a nice hard consistency. Once you have done that, add your egg yolks one by one and continue mixing.

Warm up your milk and add the vanilla extract and the ground cinnamon. Then mix your milk with your egg mixture slowly, one large spoon full at a time.

Once the milk mixture is ready, place it in the container where you have the caramel. So you’ll end up having the caramel in the bottom of the container and the milk mixture on top of that.

Warm up your oven at 200 degrees for 10 minutes. Then turn the temperature to 180 degrees and put your delicious milk mixture in the oven for 45 minutes. After 45 minutes you’ll have the most delicious dessert, at least in my opinion….

This is the mixture before it goes into the oven

This is what it looks like after it’s been in the oven

This is the finished masterpiece!

As you can see, I made mine very thin but that’s because the container I used was quite big so the mixture spread over a bigger surface giving me this flat dessert. I would recommend you actually use a smaller container with a deeper base so you end up with a thicker dessert, which in my opinion, is a lot nicer.


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