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.
Ingredients
500ml whole milk
100g sugar
60g cornstarch
3 egg yolks
Zest of 1 lemon
1 cinnamon stick
2 eggs, beaten (for coating)
100g breadcrumbs
Olive oil for frying
Cinnamon sugar for dusting
Instructions
1Heat milk with lemon zest and cinnamon stick until steaming. Steep 10 minutes, then strain.
2Whisk egg yolks with sugar and cornstarch until smooth. Gradually add warm milk, whisking constantly.
3Return to saucepan and cook over medium heat, stirring vigorously, until very thick — about 5 minutes.
4Pour into a greased baking dish to about 2cm thickness. Cool, then refrigerate at least 3 hours until completely set.
5Cut into rectangles. Dip each piece in beaten egg, then coat in breadcrumbs.
6Fry 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.