Leche Asada

Leche Asada

damasio 7

"This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee."


1 h 5 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
  3. Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
  4. Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.
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  1. 7 Ratings


I found the recipe a little too heavy in Pisco. Especially for something that is supposed to be an optional item. I reduced it by 1/2 and the flavor was still there. I also did not use all of th...

I cooked it for over an hour in individual ramekins, and it was only lightly browned on the sides. Even though it was difficult to know when they were done, it still gets 5 stars for exciting my...

This recipe took lots longer than was stated, about an hour for me at the temperature stated. Maybe it was because I didn't have a ceramic dish and used a glass 9 x 13 inch instead. The pisco ad...

Great dessert and easy to make. For those who haven't had it before -- it's more like custard than creme brulee. Also, note that it's meant to be eaten with a pretty decently browned top. So...

Not impressed.

It did not taste good at all. It smelt like eggs and tasted like eggs. Next time, maybe some more sugar and less eggs.

I can't comment on the authenticity of this recipe, but it certainly was tasty! The process of making it was super simple, though mine spent a lot longer in the oven (almost an hour) before it ...