Spanish Leche Frita Dessert Recipes

SPANISH LECHE FRITA RECIPE

Steps:

• Add 3 cups of milk into a sautee pan, add in 1 cinnamon stick, 4 lemon peels and heat it with a medium heat, once it comes to a light boil turn off the heat
• While the milk infusing, add 1 cup of milk into a bowl, start slowly adding in 1/2 cup corn starch while you whisk it all together
• Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower oil, making sure to brush it all over
• After infusing the milk in the pan for 20 minutes, remove the lemon peels and the cinnamon stick, heat it with a low-medium to medium heat, pour in the 1 cup of milk that has been whisked with the corn starch and start whisking everything together, at the same time start slowly adding in 1/2 cup granulated sugar while you continue to whisk, once all the sugar has been incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture
• Transfer the thickened milk mixture into the greased casserole dish and let it cool off, then cover with saran wrap and add to the fridge for at least 2 hours so the milk mixture can harden up
• After a couple hours remove the casserole dish from the fride, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 1/2 inch by 1 1/2 inch squares
• Add 1/2 cup corn starch to one bowl and crack 2 eggs into another, beat the eggs, to coat each milk square, dust it off in the corn starch and then into the egg wash, as you finish each one add into a plate with parchment paper
• Heat a small fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not over-crowd the pan, cook for 45 to 60 seconds per side, transfer to a plate with paper towels
• For the final touch, dust off the fried milk squares in a bowl with 1/4 cup granulated sugar + 1/2 tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest, serve at once, enjoy!

LECHE FRITA RECIPE

Steps:

• Whisk together the cornstarch, sugar, and half of the flour.
• Add 1 cup of milk and combine. Set aside.
• Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
• Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.
• Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
• Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).
• Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.
• Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.
• Turn the cooled mixture out of the pan and cut into small squares.
• Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)
• Beat the eggs in a small bowl. Put the remaining flour in another bowl.
• Dip each piece in the beaten eggs and then the flour, to form a light coating.
• Fry in the oil for about one minute on each side, until the coating turns golden.
• Let cool on a paper towel, then roll in sugar and cinnamon.
• Serve fresh or at room temperature, ideally with ice cream!

FRIED MILK (LECHE FRITA - SPAIN)

Steps:

• Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
• Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
• Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
• Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
• Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.