Leche Asada

• 1 quart Milk
• Zest of 1 Lemon
• 2 Cinnamon Stick
• 4 Eggs
• 1/2 cup Sugar

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks.
3. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes.
4. Turn heat off, and allow to steep for 15 minutes.
5. Gently beat the eggs and sugar together until the sugar has dissolved.
6. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated.
7. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
8. Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon.
9. Bake in preheated oven until set, and browned on top, about 30 minutes.
10. Chill before serving.