What You Need to Know
Egg proteins (ovalbumin and ovotransferrin) denature at 60-70°C while lactose caramelizes at 160-180°C, creating a gradient of textures from creamy base to crispy top.
Distinguished from flan by its direct baking method (no water bath) which creates more pronounced textural contrast.
Key Parameters
Temperature
170°C
160°C - 180°C
Time
40 minutes
30 minutes - 50 minutes
Equipment
Shallow ceramic or metal baking dishFine-mesh sieve (for straining)
Steps
- 1.
Leche Asada con Lucuma (Lima): Caramelization balances lucuma's earthy sweetness
The Science
Primary Reaction
Maillard reaction (lactose + milk proteins)