Chilean Roasted Milk, or “Leche Asada,” is a beloved dessert that showcases the rich culinary heritage of Chile. This delightful dish balances creamy textures with a subtly crispy top, offering a tantalizing contrast in every bite. The process begins with blending sugar and cornstarch in a large saucepan, setting the stage for a creamy base. Gradually, milk is incorporated, ensuring a lump-free mixture through continuous whisking. As the mixture heats over medium flame, constant stirring prevents sticking and promotes an even thickening, reaching a gentle boil.
In a crucial step, egg yolks are tempered with the hot milk mixture, which is then reincorporated to create a smooth, unified concoction. Further cooking for a few minutes results in a rich, custard-like consistency. The addition of vanilla extract infuses the dessert with aromatic warmth. Once transferred to a baking dish and cooled slightly, the real magic happens under the broiler. This unique step caramelizes the top layer, giving it a beautiful golden hue and a slightly crispy texture that contrasts perfectly with the creamy interior.
After cooling to room temperature, the Roasted Milk is refrigerated to fully set, making it a refreshing treat. This dessert can be enhanced with a sprinkle of cinnamon or a drizzle of caramel sauce just before serving, adding an extra layer of flavor and visual appeal.
Leche Asada is not just a dessert; it’s a piece of Chilean tradition. Its simple yet sophisticated preparation and the delightful mix of textures make it a must-try for anyone looking to explore the sweet side of Chilean cuisine.
Ingredients
1 cup sugar
1/3 cup cornstarch
4 cups milk
4 egg yolks
1 tsp vanilla extract
Ground cinnamon or caramel sauce (optional for topping)
Directions
1. In a large saucepan, combine the sugar and cornstarch. Stir them together until well mixed.
2. Gradually add the milk to the saucepan, whisking continuously to ensure there are no lumps.
3. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
4. In a separate bowl, lightly whisk the egg yolks.
5. Once the milk mixture has thickened, slowly pour about 1/2 cup of the hot mixture into the yolks, whisking constantly to temper the eggs.
6. Pour the egg yolk mixture back into the saucepan, continuing to whisk to combine everything smoothly.
7. Cook the mixture for an additional 2-3 minutes over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
8. Remove the saucepan from heat and stir in the vanilla extract.
9. Pour the mixture into a baking dish and let it cool slightly.
10. Preheat your oven to broil and place the dish under the broiler for a few minutes, until the top is golden brown and slightly crispy.
11. Allow the Roasted Milk to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
12. Before serving, optionally top with ground cinnamon or a drizzle of caramel sauce. Enjoy!