Leche Frita literally means Fried Milk, and is a Spanish sweet made of extra thick milk pudding which is battered and deep fried, and then finally rolled in cinnamon and sugar.
This is quite easy to make and the results are absolutely spectacular! Its basically a cruncy, warm custard that oozes out at the first bite. Yes, I know you might not understand what I meant by this right now, but I’m sure you will after we go through the recipe!
Leche Frita has a very deceiving reputation of being a difficult dish to accomplish, however I find it very easy if you follow the correct steps. The key is to make sure there are no lumps in the milk and flour mixture and that the flour is cooked sufficiently in order to get rid of the floury taste.
4 cups of whole milk
1/2 cup cornstarch
3/4 cup sugar
1 tsp vanilla extract
1 Lemon peel
1 tsp cinnamon powder
A pinch of nutmeg powder
4 1 inch cubes of unsalted butter
For the coating :
1/2 cup All purpose Flour
1 large egg ** you can always skip the egg and use water instead to make a slurry of all purpose flour and water. Then this will become an eggless dessert.
Oil to deep fry
Bring 3 cups of milk , butter, sugar, vanilla, lemon peel, nutmeg and cinnamon powder to a boil in a medium saucepan until the sugar melts. Then simmer further for 1-2 minutes on medium-low heat.
Now add the remaining milk into a cup and also add the cornstarch and mix until it is completely smooth and without lumps.
Remove the lemon peel from the milk. Add the milk with cornflour to the milk in the saucepan stirring continuously to prevent the bottom of the pan from burning.
The mixture will start to thicken rather quickly. Cook the milk for 10 minutes until thickened and the custard coats the back of a spoon, it should look a bit like jelly. The custard will set when it cools.
Grease a baking dish with oil and pour your custard into it. Spread it evenly throughout the baking dish, and cover with plastic wrap touching its top.
Refrigerate this for atleast 3 hours.
**I could not post the pictures of the custard preparation, but I did click them, without the memory card in my camera And I realized this after my custard was in the refrigerator…so… 😦 But this was really simple to do, and I’m pretty sure you’ll get it 😉
When the milk is set you can cut it into small rectangles or strips as you with to. ( or in any shape! )
Coat the pieces of milk custard with the flour first. Then dip it into the egg. Again roll these into the flour and keep this aside. Do the same with all the pieces.
Heat up your oil and deep fry these until golden brown from each side.
After you take them out of the oil, immediately roll them in the cinnamon sugar, because the oil will help the cinnamon sugar stick. But handle them carefully. **Do not use tongs to turn the fried milk pieces, it will pierce the coating and the warm custard will start oozing out.
Serve hot with some ice cream on top and maybe some chocolate and caramel sauce. I did this plate painting
to serve this dessert, utilizing my caramel sauce and chocolate topping. This was the first time I did it, and surprisingly it came out really well, also because this was the easiest design 😀
You can serve it in any way you’d like too, because no matter how you serve it, this classic will always taste delicious.
Thanks for reading! 🙂