Spanish Recipe Leche Frita, Fried Milk

The name of this tends to put some people off as Leche Frita translates to fried milk, its actually a deliciously sweet, firm, cold milk-pudding that is encased in a warm and crunchy fried shell of flour and egg. Delicious and fun to make.  You can prepare it the day before, and pass it through sugar just before serving.

Ingredients

1 litre of milk

120 g of sugar

120 g corn starch

1 lemon peel

1 orange peel

1 teaspoon of vanilla

1 cinnamon stick

For the batter

3 eggs

50 g flour

Oil for frying

Sugar to coat

Spanish recipe leche frita

Spanish Recipe Leche Frita

METHOD

Using a peeler, cut some orange and lemon peel.

Set aside approximately a glass of milk. Pour the rest of the milk into a saucepan. Add the lemon and orange peels, the cinnamon stick, and the sugar. Bring the saucepan to the boil. Lower the heat when you see that the milk begins to boil and leave the saucepan on the heat for 10 minutes so that the milk takes on all the flavours. Let it boil very slowly. After 10 minutes, remove the saucepan from the heat.

Add the corn starch to the milk that you had reserved and stir until it is well dissolved. Add the vanilla.

Strain all the milk in a separate saucepan and add the milk in which you have dissolved the corns tarch. Mix well, heat again until it thickens, keep stirring. Remove the saucepan from the heat when its a very creamy texture (no lumps).

Pour the mixture into a plastic tray to cool it down and cover it with a kitchen film to avoid scabbing. Let it cool completely. First at room temperature and then in the fridge overnight.

Cut the portions the size you want with a knife and, very carefully, remove them from the tray.

Coat the fried milk. Make a plate with flour and another with beaten eggs.

Fry the fried milk. Heat plenty of oil in a frying pan. Pass the pieces of fried milk first in flour, and then by beaten egg. Place the fried milk in the pan when the oil is very hot, turning them until they are golden brown on all sides and remove them to a plate with absorbent paper.

Coat in a little sugar. Just before serving, remove excess oil with a napkin and brush each portion with sugar.

Tip - Fried milk will be very creamy, but if you want to get a much creamier texture, you can substitute a part of the milk for cream, or even add one or two egg yolks.

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