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.