Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Leche Asada
Ingredients
Directions
Make the custard
In a casserole, beat the twelve eggs until clear and yolks are united.
Add the sugar and milk and mix very well.
Bake and cool
Pour the mixture into a baking tray and bake at a medium temperature (European oven: 200 Celsius degrees; American oven: 392 Fahrenheit degrees) for one hour.
Let it cool before serving.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard into a sliceable structure as they cook, and add richness.
- Milk
- Provides liquid that keeps the custard soft and creamy rather than dry.
- Sugar
- Adds sweetness and balances the savoury richness of the eggs and milk.
The step that matters
Bake at a medium temperature. Egg proteins set gently at moderate heat. Too much heat makes the custard curdle, puff, or turn rubbery and watery, so the oven temperature matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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