Leche Frita
Ingredients
- 500 mlWhole milk (divided into two parts)
- 50 gCorn starch (for thickening)
- 100 gWhite sugar (plus for coating)
- 1 pcCinnamon stick (for infusion)
- 1 pcCitrus limon (L.) Burm. f. (zest only)
- 50 gWheat flour (for breading)
- 2 pcEgg (beaten)
- 500 mlSunflower oil (for frying)
- 1 tspCinnamon ground (for final coating)
Method
A firm yet melting milk custard protected by a thin golden crust. The infused cinnamon aroma releases at the first bite while the sugar coating crunches under the teeth.
- 1
Heat 400 ml of milk with the cinnamon stick and lemon zest. When the milk simmers and the citrus scent fills the air, turn off the heat and let infuse for 10 minutes.
- 2
In a bowl, dissolve the cornstarch with the remaining 100 ml of cold milk. Whisk to remove all lumps; the mixture must be perfectly smooth.
- 3
Remove the cinnamon and lemon from the hot milk. Pour in the starch-milk mixture and sugar. Cook over low heat, stirring constantly until the cream thickens and heavily coats the spoon.
- 4
Pour the cream into a buttered rectangular dish to a thickness of 2 cm. Smooth the surface. Cover with plastic wrap directly on the surface and chill for at least 4 hours until firm to the touch.
- 5
Cut the cream into squares. Dredge each piece in wheat flour then in beaten egg. Fry in hot oil until the crust is golden brown and crispy.
- 6
Drain on paper towels. Immediately roll the still-hot squares in a mixture of white sugar and ground cinnamon.
Frequently asked questions
How do you get this dish right?
- The cream must be cooked until it almost pulls away from the sides of the pan.
- Cold resting is crucial: if the cream is too warm, it will fall apart during frying.
- The oil must be smoking hot to sear the breading without further cooking the center.
How long does this dish keep?
Best consumed fresh. Can be kept for 24h in the refrigerator, but will lose its crispness.
