Click the play button above to watch the recipe video!
Translating to “burnt milk”, there are many different types of Leche Quemada throughout the United States, Mexico and South America; Chef Tony brings you the version that’s more like a crazy-delicious custard.
He layers the flavor using Spiceology’s Apple Cinnamon blend with warm, sweet and tangy notes.
Check out more of Chef Tony’s recipes over on Youtube.
![Spiceology Apple Cinnamon Leche Quemada Recipe](https://spiceology.com/wp-content/uploads/2024/05/QL-1-150x150.jpg)
Apple Cinnamon Leche Quemada
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
- 4 fl oz Whole Milk
- 1 1/12 cup Creme Fraiche (homemade or store-bought)
- 1/2 Vanilla Bean
- 6 Egg Yolks
- 1 cup Sugar
- 2–3 Tbsp Spiceology Apple Cinnamon blend
Scratch Creme Fraiche
- 16 fl oz Heavy Cream
- 1 oz Buttermilk, Cultured
Instructions
Creme Fraiche
- If you’d rather make your own creme fraiche start your process about 12 hours prior to making the leche quemada.
- Combine creme fraiche ingredients in a quart container and allow it to sit at room temperature for 12 hours or to desired thickness.
Leche Quemada
- Heat your oven to 350 degrees with rack on lower portion of the oven.
- In a saucepan combine milk, vanilla bean seeds, and creme fraiche. Bring to a boil and then remove from heat.
- In a large mixing bowl whisk together the egg yolks and half the sugar together until it begins to ribbon.
- Gradually add in creme fraiche to the sugar and yolks. Strain through fine mesh into a 10-inch pie plate.
- Add the pie plate to a roasting pan and fill the pan with boiling water until it’s halfway up the outside of the pie plate.
- Bake for 30 minutes or until the custard is set on edges and wiggly in the middle.
- Refrigerate to let chill.
- After chilled and about 10 minutes before serving, sprinkle the remaining sugar over the custard and get a cast iron pan has hot as possible.
- Lightly hold the cast iron, just touching the surface of the custard to caramelize the sugar, allow caramel to harden then serve.