Nothing could be easier than this dessert. It is similar to flan, but without the fuss of caramelizing sugar. You don’t even have to heat up the milk. Just mix all of the ingredients together and bake. While the picture shows the top nice and brown, you may not be able to achieve quite the same result in your oven. No matter, it will be delicious either way.
3/4 cup sugar
2 cups whole milk (don’t use low-fat milk)
1 tsp. vanilla extract
Preheat oven to 350. In a large bowl whisk the eggs until well combined and creamy. Gradually add the sugar and continue whisking until the sugar is completely dissolved, then pour in the milk and keep whisking. Stir in the vanilla extract. Pour through a mesh strainer to remove any bits of stringy egg white.
Pour the mixture into six to eight oven-proof ramekins, or you can bake this in one large baking dish, about 1½ quart size. Place the ramekins into an oven-proof baking pan. Place the pan into the oven and pour boiling water into the pan until the water reaches halfway up the ramekins.
Bake for 25 to 35 minutes, depending on the size of your ramekins, or 60 minutes for one large baking dish. To check if the custard is baked properly, give one of the ramekins a gentle shake. The custard should appear mostly set on the edges, with just a bit of quiver in the middle. Pierce one carefully with a wooden toothpick. If the skewer stays clean, the custard is ready. Remove from oven and water bath and let cool completely. Serve chilled with a sprinkle of cinnamon on the top.
Notes and Instructions
Recipe slightly adapted and photo credit: http://www.limaeasy.com/peruvian-food-guide/typical-desserts/leche-asada