Leche Frita
Fried milk is northern Spain's cleverest dessert: a thick, cold pastry cream cut into squares, breaded and fried so the outside crisps while the inside stays molten and creamy. Dusted with cinnamon sugar, it is comfort food at its most nostalgic.
Approximate, per 2 pieces (~120g). Values vary by recipe and portion.
Ingredients
- ·500 ml whole milk
- ·60 g cornflour
- ·40 g plain flour, plus extra for coating
- ·120 g sugar, plus more for dusting
- ·1 strip of lemon peel
- ·1 cinnamon stick, plus ground cinnamon for dusting
- ·2 egg yolks (for the cream) and 2 whole eggs (for coating)
- ·Olive or sunflower oil for frying
Method
- 1
Warm most of the milk with the lemon peel and cinnamon stick until steaming, then leave to infuse for 10 minutes and remove the peel and cinnamon.
- 2
Whisk the cornflour, flour, sugar and egg yolks into the reserved cold milk until smooth and lump-free.
- 3
Pour the warm milk into this mixture, return everything to the pan, and cook over medium heat, stirring constantly, until it thickens into a very stiff, glossy cream that pulls away from the sides.
- 4
Spread the cream about 2 cm thick into an oiled tray, smooth the top, and chill for at least 3 hours until completely firm.
- 5
Cut the set cream into neat squares or diamonds, handling them gently as they are delicate.
- 6
Dust each square in flour, then dip in beaten egg, and fry in hot oil in batches until golden and crisp on both sides.
- 7
Drain briefly on kitchen paper, then toss while warm in a mix of sugar and ground cinnamon.
- 8
Serve warm or at room temperature, when the contrast of crisp shell and soft centre is at its best.