Squares of thick set custard, breaded and fried until golden and crisp on the outside while remaining creamy within, then dusted with cinnamon sugar. A beloved Spanish convent dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dessert plate
Garnishes: cinnamon sugar, mint leaf
Accompaniments: honey drizzle
Instructions
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1
Heat milk with lemon zest and cinnamon stick until steaming. Steep 10 minutes, then strain.
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2
Whisk egg yolks with sugar and cornstarch until smooth. Gradually add warm milk, whisking constantly.
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3
Return to saucepan and cook over medium heat, stirring vigorously, until very thick — about 5 minutes.
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4
Pour into a greased baking dish to about 2cm thickness. Cool, then refrigerate at least 3 hours until completely set.
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5
Cut into rectangles. Dip each piece in beaten egg, then coat in breadcrumbs.
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6
Fry in olive oil over medium heat until golden on all sides. Drain and dust with cinnamon sugar.
Did You Know?
Leche frita was invented by Spanish nuns who used the abundance of egg yolks donated by winemakers — the whites were used to clarify wine.
Chef's Notes
Equipment Tips
- saucepan
- baking dish
- frying pan
- whisk
Garnishing
cinnamon sugar, mint leaf
Accompaniments
honey drizzle
The Story Behind Leche Frita
Leche frita belongs to Spain's rich tradition of convent sweets (dulces de convento). Nuns in Castilla y León developed this recipe as a way to use surplus milk and eggs. The dish remains especially popular during Semana Santa (Holy Week) celebrations.
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