Description
Leche Frita is a classic Spanish dessert featuring creamy milk custard squares that are flour-dredged, egg-coated, and fried to a golden crisp, then dusted with cinnamon sugar for a luscious finish. This delightful treat combines a smooth, fragrant milk pudding with a crunchy exterior, making it the ultimate indulgence for dessert lovers.
Ingredients
Scale
Milk Infusion
- 4 cups Whole Milk (Can substitute with non-dairy milk)
- 1 cup Granulated Sugar (Honey or agave can be alternatives)
- 1 stick Cinnamon Stick (Ground cinnamon can be used)
- 1 strip Lemon Peel (Can use lime or orange peel)
- 1 strip Orange Peel
Thickening Mixture
- 0.5 cup Cornstarch (Additional flour can be used)
- 0.5 cup All-Purpose Flour (Use only cornstarch for gluten-free)
Coating and Frying
- 3 large Eggs (Flax eggs make a vegan alternative)
- 0.5 cup Additional All-Purpose Flour (For coating before frying)
- 2 cups Sunflower Oil (Can use canola or vegetable oil)
Topping
- 0.5 cup Powdered/Granulated Sugar (Mix with ground cinnamon for coating)
- 1 tablespoon Ground Cinnamon
Instructions
- Preparation: Gather and measure all ingredients. Prepare your workspace with the necessary utensils and line a baking dish with parchment paper for the custard.
- Infuse the Milk: In a pot, combine whole milk, granulated sugar, cinnamon stick, lemon peel, and orange peel. Heat the mixture to a boil to extract flavors, then remove from heat and allow to cool to room temperature to fully infuse.
- Mix Thickening Agents: In a separate bowl, whisk together a portion of the infused milk with cornstarch and all-purpose flour until completely smooth to avoid lumps.
- Cook the Custard: Remove the citrus peels and cinnamon stick from the infused milk. Return the milk to medium-high heat and slowly add the thickening mixture while continuously stirring. Cook for about 6-7 minutes until it thickens into a smooth custard consistency.
- Chill the Mixture: Pour the thickened custard into the lined baking dish. Cover it tightly with plastic wrap, pressing directly onto the surface to prevent skin formation. Refrigerate for at least 3 hours or overnight until fully set and firm.
- Prepare for Frying: Once chilled, cut the custard into squares or rectangles of your desired size. Set up three bowls: one with additional flour, one with beaten eggs, and one with a mixture of powdered sugar and ground cinnamon for coating.
- Coat the Pieces: Dip each custard piece first into the flour to coat completely, then into the beaten eggs to moisten, ensuring full coverage for frying.
- Fry the Dessert: Heat sunflower oil in a deep pan to medium-high heat. Fry each coated piece for 2-3 minutes per side until golden brown and crisp on the outside.
- Drain and Coat: Remove fried pieces from oil and drain on paper towels to remove excess oil. Immediately roll them in the cinnamon sugar mixture while still warm for the perfect sweet finish.
Notes
- You can substitute whole milk with almond or oat milk for a dairy-free option.
- Ground cinnamon can replace cinnamon sticks if unavailable.
- For a vegan version, use flax eggs and non-dairy milk.
- Ensure oil temperature is not too high to prevent burning before the custard inside heats through.
- Keep the plastic wrap pressed onto the custard surface to avoid developing a skin during refrigeration.
