Name: Leche Asada (Milk Custard)
Cuisine: Latin America
Ingredients: ¾ cup (150 g) white granulated sugar; ¼ cup (60 ml) water; 6 eggs; 1 (12 oz) can evaporated milk (you can also use whole milk); 1 cup (240 ml) heavy cream (whipping cream or half and half work really well); 1 (14 oz) can sweetened condensed milk; 1 tbsp vanilla extract

Ingredients

Scale

¾ cup (150 g) white granulated sugar
¼ cup (60 ml) water
6 eggs
1 (12 oz) can evaporated milk (you can also use whole milk)
1 cup (240 ml) heavy cream (whipping cream or half and half work really well)
1 (14 oz) can sweetened condensed milk
1 tbsp vanilla extract

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Instructions

Pre-heat your oven at 350ºF (180ºC).
In a medium saucepan cook sugar and water on medium high heat until they turn a caramel color. This can take about 10 minutes, keep an eye on it so that it doesn’t burn.
Quickly pour the caramel into a 2.5 liter baking dish and tilt it from side to side so that it’s evenly coated. Set aside. A glass or ceramic baking dish work best.
Add the eggs, evaporated milk, heavy cream, sweetened condensed milk and vanilla extract to a blender and blend until smooth.
Pour the custard mixture into the baking dish and bake for 45-60 minutes or until a knife or skewer inserted in the center comes out clean. Let the custard cool completely on a wire rack, cover and refrigerate for at least 4 hours.
Uncover the custard and run a knife around the edge of the baking dish. Place a large serving plate on top, invert it, give the baking dish a little shake and gently lift it to remove. Serve immediately.