Description
Spanish Leche Frita is a traditional fried milk dessert featuring a creamy custard infused with cinnamon and lemon, coated in a crispy flour or panko crust and fried until golden. This delightful treat offers a perfect balance of smooth texture and crunchy exterior, making it a popular sweet snack in Spanish cuisine.
Ingredients
Scale
Milk Infusion
- 1/2 liter milk
- 1 strip of lemon peel (avoid the white pith)
- 1 cinnamon stick
Custard Base
- 4 tablespoons cornstarch
- 1 cup sugar
- 1 can condensed milk
For Coating and Frying
- 1 cup wheat flour (or panko for extra crunch)
- Oil for frying (amount as needed)
Optional
- Cinnamon sugar for dusting
Instructions
- Infuse the Milk: In a saucepan, heat the milk with the lemon peel and cinnamon stick. Once it simmers, turn off the heat and let it steep for 10 minutes to infuse the flavors. Remove the lemon peel and cinnamon stick before proceeding.
- Prepare the Base: In a separate bowl, combine the cornstarch, sugar, and condensed milk, mixing until smooth. Gradually whisk in the warm infused milk to ensure a uniform mixture without lumps.
- Cook the Custard: Pour the mixture back into the saucepan and cook over low heat, stirring constantly to prevent lumps or scorching, until the mixture thickens to a smooth, pudding-like consistency.
- Set It Up: Transfer the thickened custard into a greased or parchment-lined dish. Smooth the surface with a spatula and refrigerate for at least 4 hours, or until the custard is fully set and firm enough to cut.
- Cut and Coat: Once chilled and firm, cut the custard into squares. Coat each square evenly with wheat flour or panko for a crispy outer crust once fried.
- Fry to Perfection: Heat oil in a frying pan over medium heat. Fry each coated square until golden brown and crisp on all sides. Remove and drain on paper towels to remove excess oil.
- Optional Finish: Dust the fried leche frita with cinnamon sugar before serving for an added touch of sweetness and aroma.
Notes
- Using panko instead of wheat flour adds extra crunch to the outer crust.
- Be sure to stir constantly while cooking the custard to avoid lumps and burning.
- Letting the custard set longer in the refrigerator improves cutting and frying results.
- Serve leche frita slightly warm or at room temperature for best flavor.
- Adjust sugar quantity based on your sweetness preference.
