Saturday, August 29, 2009

Leche Asada - Peru - Pink Saturday

From the kitchen of One Perfect Bite...My post today is a bit more personal than usual. The now pink toned wall hanging is the first purchase I made as young woman. It's Peruvian, and has traveled with me all these years, covering walls as disparate as you can imagine. It held a place of honor in a basement flat and now graces the high wall of the house on the hill. It's worn and faded and should be retired, but it's a reminder of a time when my world was very young and the defining line that separates sky and sea was blurred. A reminder of times when anything was possible and spirits, set free, soared. It's also a reminder of a once exotic place. There is, of course, Machu Picchu and the mysteries of the Inca trail, but I'll wager that every mother, with a child who loves to read, can tell you that Paddington Bear comes from "deepest, darkest Peru" and that anyone returning from Peru would concur that one of the finest of the world's creme caramel can be had there. I hope you'll try it so you can join the chorus of those who sing its praises. Leche Asada is simple to make and guaranteed to please. I think you'll like it. Here's the recipe.

Leche Asada...from the kitchen of One Perfect Bite

1-2/3 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1 cup sugar, divided use
5 large eggs + 2 egg yolks
1/4 cup water

1) Preheat oven to 350 degrees F. Bring 2 quarts of water to a boil.
2) Combine milk and cream in pan. Add vanilla extract and bring mixture to a simmer over medium heat. Remove from heat. Let sit until lukewarm, about 20 minutes.
3) Place eggs and yolks in a large bowl. Add 1/2 cup sugar and beat with an electric mixer until pale and creamy, about 3 minutes. Reduce mixer speed to low and beat in milk and cream. Strain mixture and set aside.
4) Combine reserved 1/2 cup sugar and 1/4 cup water in a saucepan with a heavy bottom. Cook over moderate heat until it becomes syrupy and caramel colored.
5) Carefully pour caramel into 6 (6-oz. each) custard cups. Pour an equal measure of custard into each cup.
6) Place custard cups into a large pan. Transfer to oven. Pour boiling water around cups to come halfway up the sides. Cover with foil. Bake for 25 to 30 minutes, or until custard is just set. A knife inserted into custard should come out clean. Remove from water, leave to cool and chill overnight.
7) Unmold, using a knife to loosen custard from edges of cups. Invert and serve. Yield: 6 servings.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.


Beverly said...

Mary, I have always been fascinated by Peru, and by Machu Picu. I believe there are places there that could speak to our souls.

And, you have chosen my favorite desert. Ah, I can just imagine how creamy and divine it tastes. I'll be right over.

Happy Pink Saturday.

Natashya KitchenPuppies said...

That is a lovely picture, such mild and pleasing colours. And your dessert is sunshine itself!

Cathy said...

This is one of my favorite desserts, Mary, and your recipe looks so rich and creamy.

Mumzie said...

Hi Mary, Your Peruvian picture is wonderful,I love the colors. My family shows Peruvian horses in traditional Peruvian tack which is equisite and the hats are the same as your picture. I've never been to Machu Picu, but I have friends who have and say it is a magical place. I will add your recipe to my files to make for everyone...they will love it. Thanks so much for your recipes, Mumzie

suesueb said...

I love these kinds of desert too. So creamy and soothing-a perfect comfort food! Your picture is wonderful!!

Katy ~ said...

I can only imagine the suave creaminess of this dessert! Oh, so nice!

The photo is eye fetching!

Maria Berg said...

This one is called "Kalvadans" - Calf dancing, since it was made of the fist milk that the cow gave after having a baby.

anything was possible and spirits, set free - I like that line, when you are around 20 years old you can do anything in the world.
Even having that smoked pork for birthday. It was my 25 birthday a few years ago, now I am gong to be 38 years in December.

Martha said...

What a great dessert and what a great story and what a great wall hanging. How many of us have things still from that early time when we were dreamers?

Selba said...

Both pictures are beautiful :)

Have a nice weekend, Mary!

Debinhawaii said...

How nice that you still have the picture. Your leche asada looks so creamy and good!

Amisha said...

Peru, Paddington and creme caramel - what a fun post!

bj said...

Love your post today, Mary. I think most of us "more mature" ladies have at least ONE thing that takes us back to when we were young and could leap tall buildings with a single bound. I love this piece that does it for you.
NOW...this dessert sounds like something I would dearly love. If I only had some heavy creme, I would make it right this minute.
Thanks so for the recipe.

Country Wings in Phoenix said...

Oh Mary, as always just beautiful honey, just beautiful. I so love that wall hanging. Some things are just to beautiful to retire and this is one of them. I will add this recipe to my list of many you have shared with us. You my friend are such a jewel. Please stop by and say hi. I so love it when you do. Country hugs and love to you Mary my friend, Sherry

Claudia said...

What a beautiful wall hanging! Happy Pink Saturday!

bj said...

Just me again, Mary.
Cate is our GREAT granddaughter..I don't think I will ever live long enuf to become a GREAT-GREAT grandmother...*giggle...but, who knows....I COULD!!
Have a great day..I need to visit the groc store and the first thing going in my cart will be heavy creme..(whipping creme ok?) Just can't wait to make the custard.

dana said...

Happy Pink Saturday to you!! I love the story of our wall-hanging...and that dish looks wonderful! It reminds me of creme brule (sp?).

It's so nice to visit you blog! Dana

Sandi@ My Yellow Door said...

Hi Mary,
Your Creme Caramel looks absolutely divine! Mmmmm, now I'll be craving it for the rest of the day! Thanks for sharing the recipe.
Happy Pink Saturday!


Mermaids of the Lake said...

Sounds heavenly! I love your blog! Thank you for visiting us.

darnold23 said...

I love the print. We have never been to Peru, but my church sponsors a mission there. I hope to visit it someday soon. Some of my favorite short stories that I teach center around the Inca, Maya and Aztec. Your posts are always lovely. It's a pleasure to read them. Hope to see you at Crock Pot Wednesday.

Tami said...

Thank you for sharing such a delicious recipe.
Hope you are having a wonderful pink day!
xo Tami

Shirley said...

Beautiful wall hanging and a delicous recipe. Happy Pink Saturday.

Catharina Maria said...

Your Peruvian picture is wonderful,I love the colors !
It is all beauty !
Love from the netherlands Rini

CC said...

The wall hanging is beautiful and aaahhhhh,that dessert looks so inviting abd delicious. Yummmm
Happy Pink Saturday..have a lovely weekend.

melissa said...

An amazing picture!

LOVE your blog, Mary .. ahve a wonderful weekend.

Baking Monster said...

this looks heavenly. :)

Lynn said...

I loved your personal story. Aren't you glad you kept the wall hanging!
I'm afraid I'd take more than ONE perfect bite of the Leche Asada!

Maybe 25 perfect bites!

Drawn to The Sea said...

What beautiful sentiments, & so true that our spirits soared with each new discovery.

And another recipe to tempt me :-)

Nancy @ La Chambre Rose said...

A great keepsake and wonderful recipe. I will have leftover cream to use up this week and will be back to try this dessert.

Happy Pink Saturday!

Joyce said...

Definitely would be licking the bowl on this one:)

Judi said...

Hi Mary
Hapy PINK Saturday.
Your Inca picture. There is such detail and depth in it. Very lovely. A lovely memory I am sure.

Oh I love custards....thank you for the recipe...mmmmmm...

Hope you are having a wonderful weekend...and having some time for you.


stefanie said...

beautiful, have a wonderful weekend

Justine said...

Absolutely beautiful picture with a delicious sounding recipe to boot!

Christine said...

Oh, your wall hanging is beautiful and holds so many wonderful memories. I can see why you have drug it from home to home!!!

Happy Pink Saturday,

Vicki said...

Hello, Mary,
Your wallhanging is still very beautiful I think, and I can tell it holds many wonderful memories for you. Thanks for sharing. Have a happy weekend. Vicki

Cottage Rose said...

Hello Mary;; Happy Pink Saturday;

Your recipe sounds good.. Hope you have a great weekend..


Martha said...

This is so delightful, both for the eyes and the tummy, thank you so much. Thank you so much for your visit to my blog also, wishing you a Rosy Week.

Lori said...

Mary- this dessert, creaminess, looks amazing.

And the picture, what history. I would think it would be pretty hard to let something like that go.

~*~Magpie's Nest said...

Such a lovely post Mary on so many levels! Thank you for sharing such a gorgeous recipe too. My husband would be over the moon if I made this for him/us :)

~*Happy Pink Saturday*~

LV said...

Really enjoyed the wall hanging and the story behind it. A very nice post.

Kathy said...

A wonderful pink post, Mary. Have a perfect weekend...Kathy

black eyed susans kitchen said...

Lovely post, Mary. My daughters friend has spent a great deal of time in Peru. Her mothers family lives there. We have heard some wonderful stories over the years. Your picture was a great Pink Saturday choice and thank you for the recipe...I intend to surprise Carolina with it next time she visits.

Charlene said...

I love the way you described those special years. Yes the line did seem thin. Great post. And those grandchildren are adorable. Joshua's eyes just speak to your heart don't they? I know little boys are special... I have 5 Grands - All Boys! Happy Pink Saturday & thanks for visiting me today.

Becs said...

Mary, that is a cool picture. Your food makes my mouth water. Thanks so much for the visit. Becs

jeanne said...

Hello Mary, I think your picture is very nice. It means something to you and that make it special. Thank you for sharing the story about it as well.
The dessert sounds very easy. I think even I can make it.Smiling


Terri Morse said...

Oh Mary. Your post touched my heart. I wouldn't retire the wall hanging. It's beautiful and the fading makes it all the more special. Besides, it takes you to a wonderful place in your heart that no one can take away from you. Happy Pink Saturday! Hugs, Terri

Terri said...

What a beautiful picture. The dessert looks yummy too. Hope you had a great Pink Saturday!

Atelier de Charo said...

Qué sorpresa saber que el tapiz peruano te trae tan buenos recuerdos, saber que lo tienes hace algún tiempo todavía lo hace más valioso,y por su puesto Macchu Picchu, tan mágico.
Nice to meet you, Happy Pink Saturday!!
See you soon
Con cariño desde Perú.

Patricia said...

This post was wonderful - I would love to experience Peru. I enjoy your blog very much. Happy Pink Saturday.

MiniMadWoman said...

What a wonderful post, Mary! Thank you for sharing that beautiful wall-hanging with us. And oh my, that dessert looks to die for . . . I really must try it!

Thanks for visiting my blog and leaving your kind comments today!

Happy Pink Saturday!


Mary said...

Charo, I'm so glad you stopped by. I hope you'll visit with us often. Yes, the wall hanging is very old, but I love it and the spirit of your country.

dottydotty said...

gorgeous wall hanging thanks for sharing love your recipes the watermelon pickle sounds really interesting might play one day

JJ said...

Peru on my bucket list.
Can I have seconds please?

Regina said...

Beautiful. Thanks for sharing.
Have a nice week ahead.

Ruth said...

What a gorgeous wall hanging. Thank you for making my 1st Pink Saturday so welcoming.

Dreamgirl said...

Wow... that looks good! Your leche asada looks very much like what we call FLAN in Spain and we call it Caramel pudding in Norway (our puddings being firm, not like the American kind)

I definitely will try the recipe!

Have a lovely week!

boliyou said...

Great find for Pink Saturday. Thanks for sharing!

Mlle Alex said...

beautiful post
I like leche asada, yummy !!!

greetings from PAris

Leslie said...

Hi Mary, thanks for visiting me yesterday for Pink Saturday. My husband used to travel internationally, way before I knew him, for work and we have a lovely assortment of his travel souveniers too. This hanging is beautiful but even more so are the memories it holds for you. Happy Pink Saturday (a day late)!

someplace in thyme said...

I have never been to Peru but would love to go. Your recipe looks wonderful and I want to try it, Happy Pink Saturday, Char

Cindy said...

What a fascinating post! I would love to go there. You have such beautiful pictures in your blog. I believe my family would like the Leche Asada. I'll try it and let you know.
Cindy :)

Elena said...

A beautiful sharing Mary. Some things can't be gotten rid of no matter how old, worn or faded they are - what wonderful memories you have.

I love creme caramel ...Mmmm.

Have a great week.

ciao for now,
Elena :)

Neabear said...

I didn't know Paddington Bear came from Peru. Somehow I never absorbed that piece of information. The wall hanging is lovely. Thanks for visiting me!

Euroangel said...

wow i love this site..full of yummy stuffs!

Euroangel said...

me and my blogs are following you now!
Euro Travel
Explore Germany
Discover USA
Euroangel Graffiti

TheStalker68 said...

Can you give an estimate of how many people this will serve? I'm in Spanish class and we had to pick a country to do a report on and make a food from, I chose Peru, because of Machu Picchu. I've done my research and have picked this dessert to try. I'm not much of a chef so when it says '6 servings' on other sites I'm not sure if it means it'll only serve 6 or if that's just the amount of healthy stuff (sorry for lack of better words, I've been at this for hours). Please and thank you, any answer will help.

Mary said...

Tori, this recipe makes six individual servings. If you were to make one it in a 9 to 10-inchpan it would feed 8 people.

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