Leche Asada (Roasted Milk)
Leche Asada Recipe from Bolivia - A Delicious Roasted Milk Dessert
Introduction
Leche Asada, also known as Roasted Milk, is a traditional dessert from Chile that is loved for its creamy texture and sweet flavor. This simple yet delicious recipe is perfect for those with a sweet tooth looking for a comforting treat.
History
Leche Asada has been a popular dessert in Chile for many years, with its origins dating back to colonial times. The recipe has been passed down through generations, with each family adding their own twist to make it unique. Today, it is a staple in Chilean cuisine and is enjoyed by people of all ages.
Ingredients
- 12 whole eggs
- 4 cups milk
- 2 cups granulated sugar
How to prepare
- In a casserole, beat the twelve eggs until they become clear and the yolks are well combined.
- Add the sugar and milk. Mix thoroughly.
- Pour the mixture into a baking tray and bake at a medium temperature (European oven: 200°C; American oven: 392°F) for one hour.
- Allow it to cool before serving.
Variations
- Add a splash of vanilla extract for a hint of flavor.
- Sprinkle cinnamon on top before serving for a warm and spicy kick.
- Substitute almond milk for a dairy-free alternative.
Cooking Tips & Tricks
Be sure to beat the eggs well until they are clear and the yolks are well combined to ensure a smooth texture.
- Make sure to mix the sugar and milk thoroughly to evenly distribute the sweetness throughout the dish.
- Allow the Leche Asada to cool before serving to allow it to set and develop its full flavor.
Serving Suggestions
Leche Asada can be served warm or cold, depending on personal preference. It is delicious on its own or can be topped with fresh fruit or whipped cream for an extra touch of sweetness.
Cooking Techniques
Baking the Leche Asada in a water bath helps to ensure a smooth and creamy texture.
Ingredient Substitutions
Use coconut sugar or honey as a natural sweetener alternative.
- Substitute coconut milk for a dairy-free option.
Make Ahead Tips
Leche Asada can be made ahead of time and stored in the refrigerator for up to 3 days.
Presentation Ideas
Serve Leche Asada in individual ramekins for a fancy presentation, or in a large dish for a family-style dessert.
Pairing Recommendations
Leche Asada pairs well with a cup of coffee or a glass of dessert wine for a sweet ending to a meal.
Storage and Reheating Instructions
Store leftover Leche Asada in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Nutrition Information
Calories per serving
Each serving of Leche Asada contains approximately 300 calories.
Carbohydrates
Each serving of Leche Asada contains approximately 40g of carbohydrates.
Fats
Each serving of Leche Asada contains approximately 10g of fats.
Proteins
Each serving of Leche Asada contains approximately 8g of proteins.
Vitamins and minerals
Leche Asada is a good source of calcium, vitamin D, and vitamin B12.
Alergens
Leche Asada contains eggs and milk, which may be allergens for some individuals.
Summary
Leche Asada is a rich and creamy dessert that is high in carbohydrates and fats, making it a decadent treat for those looking for a sweet indulgence.
Summary
Leche Asada is a classic Chilean dessert that is loved for its creamy texture and sweet flavor. This simple recipe is perfect for those looking for a comforting treat that is sure to satisfy any sweet tooth.
How did I get this recipe?
The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuelita, my grandmother, was a wonderful cook and she took great pride in teaching me her recipes and techniques.
One day, while I was helping her in the kitchen, she told me she had a special dessert she wanted to make for us. She called it Leche Asada, which translates to Roasted Milk in English. I had never heard of such a dessert before, and I was intrigued by the name.
Abuelita explained to me that Leche Asada was a traditional Mexican dessert made with simple ingredients like milk, sugar, and eggs. She said that it was similar to flan, but with a unique twist that set it apart.
As we gathered the ingredients and prepared to make the dessert, Abuelita began to tell me the story of how she learned to make Leche Asada. She said that she had first discovered the recipe from a neighbor many years ago, when she was a young bride just starting out in her own kitchen.
The neighbor, Señora Rosa, was known for her delicious desserts and she had graciously shared her recipe for Leche Asada with Abuelita. From that moment on, it became a family favorite and Abuelita had been making it ever since.
Abuelita and I worked together in the kitchen, mixing the milk, sugar, and eggs to create the custard-like dessert. We poured the mixture into a baking dish and placed it in the oven to roast slowly until it was golden brown and set.
The sweet aroma of the Leche Asada filled the kitchen as it baked, and I couldn't wait to taste it. When it was finally ready, Abuelita served us each a piece with a dollop of whipped cream on top.
I took my first bite and was instantly transported to a world of creamy, caramelized goodness. The Leche Asada was rich and velvety, with a hint of sweetness that lingered on my tongue.
Abuelita watched me with a smile, knowing that I had fallen in love with the dessert just as she had all those years ago. She told me that this was a recipe that had been passed down through generations, and she was so happy to share it with me.
From that day on, Leche Asada became a staple in our family's dessert repertoire. Whenever there was a special occasion or a simple Sunday dinner, Abuelita would whip up a batch of the creamy dessert to share with us all.
As I grew older and started my own family, I continued to make Leche Asada for my loved ones. I shared the recipe with my children and grandchildren, just as Abuelita had done with me.
Now, whenever I make Leche Asada, I think back to that day in the kitchen with Abuelita, learning the recipe for the first time. It brings back memories of her warm smile and the love she poured into every dish she made.
I am grateful for the gift of cooking that Abuelita passed down to me, and I will always cherish the memories we shared in the kitchen together. And every time I take a bite of the creamy, caramelized goodness of Leche Asada, I am reminded of the love and tradition that runs through my family.