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.