Leche Frita Recipe In English Recipes

LECHE FRITA

Steps:

• Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and keep stirring until the cornstarch is completely dissolved. Stir in the remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans lengthwise and scrape the little seeds into the mixture. Over high heat, bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes, until the mixture thickens heavily. Remove the vanilla beans and wash and dry them for another use. Pour the mixture into a shallow glass baking dish (about 8inches square) and smooth the top with a spatula until even. Cover and refrigerate for 4 hours, until quite firm.
• With a knife dipped into hot water, cut the custard into approximately 11/4 inch squares. Dip the squares first into the beaten egg and then in the bread crumbs. Place the prepared squares onto a sheet of waxed or parchment paper.
• In a heavy 10 to 12 inch skillet, heat the butter and oil over medium heat. When the foam begins to subside, add half of the custard squares and brown for about 2 minutes on each side, turning them over carefully with a large metal spatula. Transfer to a warm serving platter and cook the remaining squares in the same way. Serve, sprinkled with the remaining tablespoon of sugar and the cinnamon.

FRIED MILK (LECHE FRITA - SPAIN)

Steps:

• Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
• Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
• Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
• Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
• Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.