Description
A deliciously crispy fried milk dessert with a creamy custard center, this Spanish treat known as leche frita is perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1,000 ml (4 cups) whole milk
- 100 g (1/2 cup) granulated sugar
- 100 g (3/4 cup + 2 tbsp) cornstarch
- 3 large egg yolks
- 25 g (1 3/4 tbsp) unsalted butter
- Peeled strip from 1 lemon
- 1 cinnamon stick
- 1 tsp (5 ml) vanilla extract
- 80 g (2/3 cup) all-purpose flour
- 2 large eggs, beaten
- 150 g (1 1/2 cups) fine breadcrumbs or panko
- ~1.2 L neutral frying oil
Instructions
- Combine the milk, cinnamon stick, and lemon peel in a medium saucepan. Bring to a gentle simmer, about 6–8 minutes, stirring occasionally. Remove from heat and steep for 10 minutes before discarding the solids.
- Whisk together the sugar, cornstarch, and egg yolks until smooth, about 1 minute. Temper the mixture with warm milk until smooth.
- Return the mixture to the saucepan and whisk in remaining milk. Cook over medium-low heat, whisking constantly, until thickened, about 4–6 minutes.
- Stir in butter and vanilla extract, then pour the mixture into a lined loaf pan. Chill until set, at least 2 hours.
- Slice the chilled custard into squares. Set up dredging station with flour, beaten eggs, and breadcrumbs. Dredge each piece and rest for 10 minutes.
- Heat oil to 175°C (350°F) and fry pieces for 1–2 minutes per side until golden brown. Drain on a cooling rack.
- Dust with sugar and ground cinnamon before serving warm.
Notes
Allow the custard to chill fully for sharp cuts and prevent oil absorption during frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 pieces
- Calories: 320
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 125 mg