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Leche Asada

I am forwarding a recipe for "leche asada" that I received from Jay/Lois
Cowsill. Enjoy!
--Jose  Iribarne
   As you know each Chilean recipe can be expanded depending on how 
many guests are invited or will be attending any function/fiesta!!
Here is a basic recipe for a dessert . . . Leche Asada is a kind of
custard . . . it is baked, very tasty and pretty easy . . . yum!!

        Pre-heat oven to 350 degrees

        6-8 eggs go in a small mixing bowl
        add 1-cup granulated sugar  (white)
                beat until well-mixed and frothy

        2-lit. milk  (just over 2 quarts)
        are mixed with: 1/2-teaspoon --cinnamon, nutmeg, and vanilla
                in a large mixing bowl so you can add the egg mixture later.

        cover the bottom of your baking pan, (I usually use a 9x13"),
        with sugar (apx. 1/2-cup)
                place the pan on your stove-top and heating (and stirring) 
                the mixture gradually begins to 'caramelize' . . . sometimes
                I have to add a bit of water, a Tablespoon at a time, in 
                order to keep the sugar boiling.

        when the bottom of the pan is filled with caramelized sauce, 
        remove it from heat, combine egg mixture with the milk mixture and
        stir well to completely amalgamate them.  Pour all this over the 
        caramel sauce and bake it in the oven . . . at least half an hour
        . . . I could tell you all kinds of ways to check it to determine
        whether or not it is done . . . shake it . . . use a knife and 
        when it comes out CLEAN rather than gooey the pudding is done . . .
        but I always look at it and when it is brown on the top crust and 
        no longer 'shines' it IS DONE . . . and it is so good!!  
        And, it is so easy to make!!

                Remember, BROWN ON TOP .  .  .

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