Leche Frita

Ethnic/National Origin: Spain
Meal Type: Dessert
Allergy Info.: Unknown
Submitted by: Rosa Salgado-Rodriguez
What it means to you?

Leche Frita is a classic dessert from northern Spain, often enjoyed during the week of Easter, today it is made all year round and eaten all over Spain.

It is believed that the origin of Leche Frita stretches back as far as the 16th Century,

Suggested Equipment: Frying pan, small pot
Ingredients
  • 4
    cup
    Milk
  • 3/4
    cup
    Sugar
  • 1
    Lemon Zest
  • 1
    tsps
    Vanilla Extract
  • 1/2
    cup
    Cornstarch
  • 1
    cup
    Flour (coating before frying)
  • 2
    Eggs, beaten
  • 1/2
    cup
    Sugar
  • 1
    stick
    Cinnamon
Preparation:
  1. For Custard: Heat milk (34 oz - leave 7 oz to dilute cornstarch), sugar, cinnamon stick and lemon zest on a medium high heat, stirring occasionally. When it bubbles, lower heat and let simmer for 5-10 minutes until it boils.
  2. While milk is simmering, add cornstarch to remaining milk. Mixture should be thick and difficult to stir. Set aside.
  3. When milk mixture has boiled, remove from heat, remove cinnamon stick, give a quick stir with a fork to the cornstarch milk mixture and whisk it in stirring constantly and fast until it begins to thicken.
  4. Put thicken milk in a glass dish, allow to cool and refrigerate at least 4-6 hours or overnight.
  5. Frying: Put oil in large pan, remove custard from refrigerator; cut into squares. Coat each square in flour then dip egg before frying. Turn over when golden brown.
  6. Remove from oil, and drain on paper towels. Allow to cool for a couple minutes.
  7. Dip and completely cover with cinnamon sugar. Transfer to serving plate.
  8. Leftovers can be stored in refrigerator up to 1 week.