Leche Asada

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a saucepan, combine the whole milk, lemon zest strips, and cinnamon sticks. Bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cook for 5 minutes to infuse the milk with flavor. (10 minutes)

Recipe View 15 mins Remove from heat and allow the mixture to steep for 15 minutes. This allows the flavors to meld beautifully. (15 minutes)

Recipe View 5 mins In a separate bowl, gently whisk together the eggs and sugar until the sugar is fully dissolved and the mixture is slightly pale. (5 minutes)

Recipe View 3 mins Slowly drizzle in 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. (3 minutes)

Recipe View 2 mins Pour the tempered egg mixture back into the remaining hot milk mixture in the saucepan. Add the pisco (or brandy) and stir until well combined. (2 minutes)

Recipe View 3 mins Strain the custard mixture through a fine-mesh sieve into a 2-quart ceramic casserole dish or individual ramekins. This will remove the lemon zest and cinnamon sticks, ensuring a smooth and velvety texture. (3 minutes)

Recipe View 30 mins Bake in the preheated oven until the custard is set and lightly browned on top, about 30 minutes. The center should still have a slight jiggle. (30 minutes)

Recipe View 2 hrs Remove from the oven and let cool completely. Chill in the refrigerator for at least 2 hours before serving. This allows the flavors to fully develop and the custard to firm up. (120 minutes)