Baked Milk Pudding “Leche Asada”

Baked Milk Pudding is one of the classic Chilean desserts, delicious and simple to prepare. It is very similar to custard, but with a special touch: it is baked directly in the oven. Just imagine that sweet cinnamon aroma filling your kitchen as it slowly cooks! Every time you enjoy a portion of custard flan, it will transport you back to those nostalgic and joyful moments of your childhood. And the best part is, you’ll always want to come back for more. I’ll share with you my dear mother’s recipe, which always ensures that each bite is an unforgettable experience.

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Baked Milk Pudding “Leche Asada”

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Chilean

Servings 6 people

Equipment

• 1 Pot.
• 1 Mixer
• 1 Pudding mold

Ingredients

  

• 1 liter of whole or semi-skimmedmilk.
• 7 Eggs.
• 5 Tbsp Sugar.
• 1 tsp of vanilla extract.
• Cinnamon sticks.
• ½ cup of sugar for caramelizing.

Instructions

 

• In a pot, place 1/2 cup of sugar over low heat, heat it until it turns into caramel and takes on a toasted color. Keep a close eye on the sugar because it can easily burn.
  
• Pour this caramel into the bottom of a pudding mold measuring approximately 30 x 20 cm.
  
• In a bowl, mix the liter of milk with the 5 tablespoons of sugar.
  
• Then, add the eggs until fully integrated.
  
• Pour the milk mixture into the pudding mold, previously passed through a strainer.
  
• Preheat the oven to 200°C (400°F) and bake for 40 minutes until it sets.
• Let it cool and refrigerate.
  
• Now, enjoy!
  

Notes

• Refrigerate for a minimum of 4 hours, ideally overnight.
• Keep refrigerated.
• You can prepare it with skimmed or semi-skimmed milk, but the consistency is better with whole milk.
• You can replace sugar with erythritol.
• You can add orange zest for extra flavor.