Leche Asada, Milk Custard from Latin America

Leche asada, Dessert aus Südamerika

Leche asada, which translates as “toasted or roasted milk” is probably one of the easiest custards there is. Melt sugar, mix together remaining ingredients, pour into ramekins, and bake. I have made this dessert in under ten minutes. If you happen to have sugar, eggs, milk, and vanilla at home, you can make this Latin American custard in a jiffy. As is often the case, this leche asada is originally from Spain and was brought to Latin America during colonization. Famous among the Canary Islands, leche asada is enjoyed all throughout Latin America. Peru and Chile in particular fight over who has the best leche asada, but I will keep out of this discussion, because if you ask me, neither as it stems from Spain. Regardless of who makes the best, let’s look at what leche asada actually is


You may think this is the same as a flan, but that’s not true. Whereas flan has a creamier consistency and is steamed in a waterbath for the eggs to really set very slowly, leche asada does not need anything fancy. The oven temperature is higher, a waterbath unnecessary and thus you will get a dessert with different layers. The top being the caramel, obviously. Because rest assure, you don’t want to skip the caramel layer, which harmonized nicely with the custard. Below you get a still lightly creamy layer and the bottom is much denser. Overall the consistency is denser in texture, a bit more cake-like and a joy to eat.

Leche asada, Dessert aus Südamerika

There is very little that can go wrong here, maybe you need to give this dessert a try. If you are into vanilla and you like custards, this recipe is for you, why not try?

Leche Asada from Latin America

Prep Time: 10min Cooking Time: 40min Total Time: 50min

Leche Asada is a custard from Latin America with very few ingredients.


  • 100 grams of regular sugar for the caramel
  • 150 grams of heavy cream or milk
  • 150 grams of milk, preferably high fat content
  • 4 eggs
  • 50 grams of regular sugar
  • 1 vanilla pod, scraped, or vanilla extract



Preheat the oven to 180 degrees Celsius and look for 4 ovenproof ramekins with about 120ml/g volume each.


Melt 100 grams of regular sugar in a large frying pan on medium heat. Swirl the pan in between and wait until the caramel has the color of amber. Then divide between the four ramekins. You need to be fast as the caramel will harden quickly.


Combine all remaining ingredients in a large bowl and whisk without incorporating too much air into it. Pour into prepared ramekins and bake for about 40min. Leave in the turned-off oven for about another half hour, then bring to room temperature before finally transferring to the fridge overnight. You don't need to wait that long, an hour will also do, however, it makes it much easier to release from the ramekin and will also make them less wobbly.


Run a knife around the edges of the ramekins and invert onto a small plate each.


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  • Reply
    Saturday December 17th, 2022 at 04:31 PM

    Eine kleine Frage, 180 Grad Ober- Unterhitze oder Umluft?

    • Reply
      Saturday December 17th, 2022 at 04:32 PM

      Bei mir immer Ober- und Unterhitze. Berichte gerne vom Ergebnis!

  • Reply
    Wolfgang Winter
    Monday April 8th, 2024 at 11:27 AM

    Hallo Jenny,
    danke für das interessante Rezept. Ich suchte im Web nach einem Rezept für ‘gebackene Milch’, kannte auch eine Version, die auf dem Backblech zubereitet wird.

    Ich war ganz überrascht, dass es so einfach war. Etwas skeptisch war ich schon ob sich die Karamellmasse nachher genug aufweicht, um gestürzt zu werden, aber war alles toootal einfach und super lecker.

    Ich habe es übrigens gestürzt und mit einer Kugel Vanilleeis und Früchten serviert, war bestimmt nicht das letzte Mal 🙂

    Schöne Grüße

    • Reply
      Monday April 8th, 2024 at 12:41 PM

      Hallo Wolfgang, meinst du vielleicht leche frita, bei dem Dessert bereitet man eine Art festen Pudding vor, wälzt ihn in Ei und Semmelbrösel und bäckt es dann?

      Es freut mich, dass es geklappt hat. Damit das Karamell rauskommt, am besten über Nacht im Kühlschrank, das reicht meist. Danke für dein Feedback!

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