Leche Frita

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a saucepan, combine the milk, sugar, lemon zest, and cinnamon stick.

2. 2

   Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer.

   Ca. 5 min.

   Kokkens note: Do not let it boil vigorously.

3. 3

   Remove the saucepan from the heat and let it steep for 10 minutes to infuse the flavors.

   Ca. 10 min.

4. 4

   In a small bowl, whisk the cornstarch with a splash of the infused milk until smooth and lump-free.

   Ca. 1 min.

   Kokkens note: Using cold milk for this step prevents lumps.

5. 5

   Strain the milk mixture through a fine-mesh sieve into a clean saucepan to remove the lemon zest and cinnamon stick.

   Ca. 1 min.

6. 6

   Return the strained milk to medium heat and gradually whisk in the cornstarch slurry.

   Ca. 1 min.

7. 7

   Continue whisking constantly until the mixture thickens significantly, resembling a very thick pudding.

   Ca. 5 min.

   Kokkens note: It should be thick enough to coat the back of a spoon.

8. 8

   Pour the thick custard into a shallow dish or baking pan (approximately 20x20 cm), spreading it evenly.

   Ca. 1 min.

   Kokkens note: Line the dish with parchment paper for easier removal if desired.

9. 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.

   Ca. 2 t.

   Kokkens note: The firmer it is, the easier it will be to cut and fry.

10. 10

    Once firm, turn the custard out onto a cutting board and cut it into squares or rectangles, about 4x4 cm.

    Ca. 2 min.

11. 11

    Prepare two shallow dishes: one with the all-purpose flour and another with the beaten egg.

    Ca. 1 min.

12. 12

    Heat the vegetable oil in a large frying pan over medium-high heat until hot.

    Ca. 3 min.

    Kokkens note: The oil should be hot enough to sizzle when a piece of custard is added, but not smoking.

13. 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.

    Ca. 5 min.

    Kokkens note: Ensure a good coating to create a crisp exterior.

14. 14

    Carefully place the coated custard pieces into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.

    Ca. 6 min.

    Kokkens note: Do not overcrowd the pan; fry in batches if necessary.

15. 15

    Remove the fried milk pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

16. 16

    In a small bowl, mix the garnish sugar and cinnamon powder.

    Ca. 1 min.

17. 17

    While still warm, dust the leche frita generously with the cinnamon sugar mixture.

    Ca. 1 min.

    Kokkens note: Serve immediately for the best texture.