Instructions

1. Preheat your oven to 350°F (175°C).
2. Warm the milk in a saucepan over medium heat just until it starts to simmer. Once it does, remove it from the heat and let it cool slightly.
3. In a separate large mixing bowl, combine the sugar, eggs, vanilla extract, ground cinnamon, and lemon zest. Whisk these together until they're well mixed.
4. Gradually pour the warm milk into your egg mixture. Make sure to whisk constantly while adding the milk to prevent the eggs from scrambling.
5. Strain the combined mixture through a fine-mesh sieve to eliminate any potential lumps, ensuring a silky smooth texture.
6. Evenly distribute the strained mixture into individual ramekins or pour it into a single baking dish.
7. Place your chosen vessel(s) into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the ramekins or baking dish. This creates a 'water bath' to help the Leche Asada bake evenly.
8. Bake for 40-45 minutes, or until the edges are firm and the center slightly jiggles when shaken lightly.
9. Remove from the oven and allow it to cool to room temperature.
10. Once cooled, refrigerate for at least 2 hours, or ideally overnight, to allow the Leche Asada to fully set.
11. Serve chilled, and savor the taste of this classic Peruvian delight!