Leche Asada

Leche Asada

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  damasio

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (7)

Rate This Recipe
Chef David

Chef David

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 the whole eggs, rather I changed it to half whole eggs and only using the egg yolks of the other half so the recipe would read: 2 egg yolks and 2 whole eggs. I also changed the whole milk to 1/2 heavy cream and 1/2 whole milk. A little bit of Vanilla Bean was used too. The custards browned up in the appropriate time frame, maybe 5 minutes more was needed. I was using a convection oven at 325*. I also used a water bath so the custards did not brown too quickly. One mistake is overcooking a custard. Once a custard is set, pull it out and let it rest for 10 minutes then refrigerate. A custard will jiggle like jello when it is set. Angle the custard to the side and stick a toothpick in it, if it seeps out it is NOT done. If the toothpick comes out clean and there is no custard seeping out it is done.



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 husband so much! It was pretty easy and tasted delicious. I halved the recipe and added 1/2 tablespoon of vanilla, since I didn't have any pisco laying around and I couldn't buy any.



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 added a nice touch - I had never had leche asada with pisco before, and it turned out well. We live in Chile, and this actually turned out quite authentic!

More Reviews

Similar Recipes

Classic Tapioca Pudding

Classic Tapioca Pudding

Dulce de Leche

Dulce de Leche

Banana-Dulce de Leche Pie (Banana-Caramel Pie)

Banana-Dulce de Leche Pie (Banana-Caramel Pie)

Arroz con Leche

Arroz con Leche

Manjar (Dulce de Leche) from Scratch

Manjar (Dulce de Leche) from Scratch

Almond Leche Flan

Almond Leche Flan


Amount Per Serving (6 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 112 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Classic Tapioca Pudding


next recipe:

Almond Leche Flan