Spanish Leche Frita Dessert Recipe
A classic Spanish dessert, leche frita offers a delicious fried custard encased in a crunchy shell.
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Instructions
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Whisk cornstarch, 1/3 cup flour, and sugar in a large bowl; add 1 cup milk and whisk, then let stand 20 minutes to thicken.
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Heat 3 cups milk and a cinnamon stick in a saucepan over medium-low heat until it bubbles; remove cinnamon stick.
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Strain the warm milk into the cornstarch mixture, whisking constantly.
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Return the mixture to the saucepan over low heat; whisk continuously for 10-12 minutes until pudding-like.
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Lightly oil and line a 9x9-inch baking pan with parchment, leaving an overhang.
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Pour the mixture into the pan to a 3/4-inch depth.
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Let cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
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Lift the chilled mixture from the pan using the parchment handles and cut into 16 equal 2 1/4-inch squares.
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Whisk eggs in a medium bowl.
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Heat butter and 1/4-inch oil in a large non-stick skillet over medium heat until melted.
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Dredge each square in 2/3 cup flour, shaking off excess, then dip 4-5 pieces into the whisked eggs.
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Fry in the hot oil until light golden, about 1 minute per side, then transfer to a paper-towel lined plate.
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Repeat for remaining pieces, then sprinkle with cinnamon and serve warm or at room temperature.