Call this an oven-baked flan. The rich, creamy texture of this leche asada comes from the addition of heavy cream to the recipe. Totally worth it!
Leche asada is basically another type of flan. The major difference between the two is that you bake leche asada directly in the oven, while flan is usually baked in a water bath so that it can get a smoother texture. That’s pretty much it.
Just like the tres leches cake, no one knows exactly where this recipe actually comes from. It’s hugely popular in Latin America, especially in Chile, Perú and Colombia, where they also call this dessert “tres leches” because many people (like me) prefer to add heavy cream as the third “milk” product in the list of ingredients. The reason I do it is because it gives you a richer, thicker, creamier texture.
For the Caramel
- 3/4 Cup white granulated sugar
- 1/4 Cup Water
For the Custard
- 6 Eggs
- 1 12-oz Can evaporated milk (you can also use whole milk)
- 1 Cup heavy cream (whipping cream or half and half work really well)
- 1 14-oz Can evaporated condensed milk
- 1 Tablespoon Vanilla Extract
- Preheat your oven at 350º F.
- In a medium saucepan, cook sugar and water over 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 works 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.