Spanish Leche Frita (Fried Milk)
A classic Spanish dessert of thick cinnamon-and-lemon milk custard, chilled until set, then cut into cubes, breaded and fried until golden and dusted with cinnamon sugar.
Ingredients
| 1 l | whole milk | |
| 75 g | flour | |
| 80 g | sugar | |
| 2 | egg yolks | |
| 1 | cinnamon stick | |
| 1/2 cup | 120 ml | grated lemon zest |
| 0.5 l | olive oil | |
| 1 | butter (for greasing) |
Instructions
Set aside 1 cup of the milk and mix it with the flour and the sugar until you get a smooth, homogeneous mixture. Heat the remaining milk with the lemon zest and the cinnamon stick; when it comes to a boil, lower the heat and add the flour-sugar mixture, stirring constantly. Beat the egg yolks and add them in a thin stream while whisking continuously into the milk so they do not curdle. When a thick cream forms, remove from the heat, let it cool slightly, remove the cinnamon stick, then pour into a greased dish. Refrigerate overnight. Heat the olive oil. Cut the set cream into cubes, coat them in flour, then beaten egg, then flour again, and fry in the hot oil. Sprinkle the finished bites with ground cinnamon and sugar.