📝 About This Recipe
Hailing from the northern regions of Spain, Leche Frita is a beloved classic that transforms simple pantry staples into a decadent, melt-in-your-mouth delicacy. This dessert features a firm, silky cinnamon-infused milk custard that is chilled, sliced, and fried until it achieves a crisp, golden exterior. The contrast between the warm, velvety center and the crunchy cinnamon-sugar coating makes it an irresistible finale to any Spanish feast.
🥗 Ingredients
The Custard Base
- 4 cups Whole Milk (full fat is essential for creaminess)
- 1/2 cup Cornstarch (sifted to avoid lumps)
- 3/4 cup Granulated Sugar
- 1 piece Cinnamon Stick (Ceylon cinnamon preferred)
- 2 strips Lemon Peel (yellow part only, no bitter white pith)
- 1 strip Orange Peel (adds a bright citrus note)
- 1 teaspoon Vanilla Extract (high quality pure extract)
- 1 tablespoon Unsalted Butter (at room temperature)
The Breading and Frying
- 1/2 cup All-Purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten well)
- 2 cups Neutral Oil (such as sunflower or light olive oil for frying)
The Finishing Touch
- 1/2 cup Granulated Sugar (for coating)
- 1 tablespoon Ground Cinnamon (mixed with the coating sugar)
👨🍳 Instructions
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1
In a small bowl, whisk 1 cup of the cold milk with the cornstarch until completely smooth and no lumps remain. Set this slurry aside.
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2
In a medium heavy-bottomed saucepan, combine the remaining 3 cups of milk, the sugar, cinnamon stick, lemon peel, and orange peel.
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3
Place the saucepan over medium heat and bring to a gentle simmer. Once simmering, remove from heat, cover, and let the aromatics steep for 10-15 minutes to infuse the milk with flavor.
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4
Remove the cinnamon stick and citrus peels from the milk using a slotted spoon. Return the pan to low heat.
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5
Give the cornstarch slurry a quick stir and slowly pour it into the warm milk while whisking constantly. Add the vanilla extract and butter.
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6
Continue to cook over medium-low heat, whisking vigorously, for about 8-10 minutes. The mixture will thicken significantly into a heavy, glossy paste.
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7
Lightly grease an 8x8 inch square glass baking dish with butter. Pour the thick custard into the dish and smooth the top with a spatula until even (aim for 3/4 inch thickness).
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8
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, until very firm.
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9
Once chilled, run a knife around the edges and invert the custard onto a cutting board. Cut into 2-inch squares or rectangles.
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10
Prepare your breading station: one shallow bowl with flour and another with the beaten eggs. In a third bowl, mix the coating sugar and ground cinnamon.
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11
Heat about 1/2 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
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12
Dredge each custard square in flour, shaking off the excess, then dip thoroughly into the beaten egg.
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13
Carefully place the squares in the hot oil. Fry in batches for about 1-2 minutes per side until they are a beautiful golden brown and crispy.
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14
Use a slotted spoon to transfer the fried milk to a plate lined with paper towels for just 30 seconds to drain.
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15
While still hot, toss the squares in the cinnamon-sugar mixture until evenly coated on all sides. Serve immediately.
💡 Chef's Tips
Ensure the custard is completely cold and firm before cutting; if it feels soft, it will fall apart in the oil. When whisking the cornstarch into the milk, keep the heat low to prevent the bottom from scorching. Use a neutral oil with a high smoke point to ensure the flavor of the milk and cinnamon remains pure. If you want a richer custard, you can replace 1/2 cup of the milk with heavy cream. Don't crowd the pan while frying; this drops the oil temperature and leads to a greasy finish.
🍽️ Serving Suggestions
Serve warm with a side of fresh berries or a tart raspberry coulis to balance the sweetness. Pair with a small glass of Spanish Moscatel or a sweet Sherry for a sophisticated dessert experience. Add a dollop of whipped cream or a scoop of vanilla bean ice cream on the side. Enjoy alongside a strong cup of Café con Leche during Merienda (afternoon snack time). For a modern twist, drizzle with a little bit of honey or dulce de leche just before serving.