Leche Frita
Leche Frita, or 'fried milk,' is a traditional Spanish dessert featuring a thick, sweet milk custard coated in flour and egg, then fried until golden. It's often dusted with cinnamon and sugar and served warm. This recipe creates a creamy interior with a delicate, crispy crust.
Una recepta original de Forkin
- Temps total
- 2 h 40 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 381 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 500 mlmilk, whole
- 100 gsugar
- 50 gcornstarch
- 1 ulemon zest
- 1 ucinnamon stick
coating
- 50 gall-purpose flour
- 2 uegg, beaten
frying
- 250 mlvegetable oil
garnish
- 2 cssugar
- 0,5 ctcinnamon powder
Estris
saucepan · frying pan · slotted spoon · shallow dish · paper towels · fine-mesh sieve · plastic wrap · cutting board · knife · whisk
Elaboració
Pas a pas
- 1
In a saucepan, combine the milk, sugar, lemon zest, and cinnamon stick.
- 2
Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer.
Uns 5 min
Nota de cuina: Do not let it boil vigorously.
- 3
Remove the saucepan from the heat and let it steep for 10 minutes to infuse the flavors.
Uns 10 min
- 4
In a small bowl, whisk the cornstarch with a splash of the infused milk until smooth and lump-free.
Uns 1 min
Nota de cuina: Using cold milk for this step prevents lumps.
- 5
Strain the milk mixture through a fine-mesh sieve into a clean saucepan to remove the lemon zest and cinnamon stick.
Uns 1 min
- 6
Return the strained milk to medium heat and gradually whisk in the cornstarch slurry.
Uns 1 min
- 7
Continue whisking constantly until the mixture thickens significantly, resembling a very thick pudding.
Uns 5 min
Nota de cuina: It should be thick enough to coat the back of a spoon.
- 8
Pour the thick custard into a shallow dish or baking pan (approximately 20x20 cm), spreading it evenly.
Uns 1 min
Nota de cuina: Line the dish with parchment paper for easier removal if desired.
- 9
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 2 hours, or until very firm.
Uns 2 h
Nota de cuina: The firmer it is, the easier it will be to cut and fry.
- 10
Once firm, turn the custard out onto a cutting board and cut it into squares or rectangles, about 4x4 cm.
Uns 2 min
- 11
Prepare two shallow dishes: one with the all-purpose flour and another with the beaten egg.
Uns 1 min
- 12
Heat the vegetable oil in a large frying pan over medium-high heat until hot.
Uns 3 min
Nota de cuina: The oil should be hot enough to sizzle when a piece of custard is added, but not smoking.
- 13
Working in batches, dredge each custard piece first in the all-purpose flour, ensuring it's fully coated, then dip it in the beaten egg, letting any excess drip off.
Uns 5 min
Nota de cuina: Ensure a good coating to create a crisp exterior.
- 14
Carefully place the coated custard pieces into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
Uns 6 min
Nota de cuina: Do not overcrowd the pan; fry in batches if necessary.
- 15
Remove the fried milk pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Uns 1 min
- 16
In a small bowl, mix the garnish sugar and cinnamon powder.
Uns 1 min
- 17
While still warm, dust the leche frita generously with the cinnamon sugar mixture.
Uns 1 min
Nota de cuina: Serve immediately for the best texture.
Per ració
Nutrició
- Calories
- 380,5kcal
- Proteïnes
- 9g
- Hidrats de carboni
- 59,9g
- Greixos
- 11,7g
- Fibra
- 1,2g
- Sucre
- 38,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover leche frita in an airtight container in the refrigerator.
Reheat gently in a dry pan or oven until warmed through, though the crispness may be reduced.