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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.
Apple Cinnamon Leche Quemada
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
Scale
- 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.
