Leche Asada

1-2/3 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1 cup sugar, divided use
5 large eggs + 2 egg yolks
1/4 cup water
Directions:1) Preheat oven to 350 degrees F. Bring 2 quarts of water to a boil.2) Combine milk and cream in pan. Add vanilla extract and bring mixture to a simmer over medium heat. Remove from heat. Let sit until lukewarm, about 20 minutes. 3) Place eggs and yolks in a large bowl. Add 1/2 cup sugar and beat with an electric mixer until pale and creamy, about 3 minutes. Reduce mixer speed to low and beat in milk and cream. Strain mixture and set aside.4) Combine reserved 1/2 cup sugar and 1/4 cup water in a saucepan with a heavy bottom. Cook over moderate heat until it becomes syrupy and caramel colored.5) Carefully pour caramel into 6 (6-oz. each) custard cups. Pour an equal measure of custard into each cup.6) Place custard cups into a large pan. Transfer to oven. Pour boiling water around cups to come halfway up the sides. Cover with foil. Bake for 25 to 30 minutes, or until custard is just set. A knife inserted into custard should come out clean. Remove from water, leave to cool and chill overnight.7) Unmold, using a knife to loosen custard from edges of cups. Invert and serve. Yield: 6 servings.

Amount Per Serving: 1 cup
Calories: 258
Total Fat: 8.6g

Protein: 9.5g

Total Carbs: 25

Dietary Fiber: 0.7g

Vitamin/ Minerals

Sodium 143mg

Potassium 355m

Sugars 29.0g

Vitamin A 455mg

Vitamin B6 0.1mg

Vitamin B12 0.9mcg

Vitamin C 2mg

Calcium 262mg

Iron 3%


Peruvians have been making this to sell throughout the markets for over 200 years. Originally, this dessert was the main favorite of the nation's elite social class.

Healthy Alternative:

A glass of milk