From Amparo&Ari's kitchen in Spain.

Originally published on Cookpad Spain as Leche frita con «Flanín», with US measurements.

Fried Milk with Flan Mix

Name: Fried Milk with Flan Mix
Total time: 1500 s
Yield: Serves 6 servings
Ingredients: 4 1/4 cups whole milk (1 liter); 3 packets flan-style dessert mix (about 1.1 oz/32 g each, 3.4 oz/96 g total); 6 tablespoons sugar; Sunflower oil (for frying); 3 eggs; All-purpose flour; 6 tablespoons sugar; 2 tablespoons ground cinnamon

Amparo&Ari @AmpAri

Madrid

A traditional dessert from northern Spain, with its origins claimed by both Castilla y León and the Basque Country, but most often associated with Palencia in Castilla y León. Originally made for Easter, this treat has stood the test of time and is a popular, energy-packed bite during Lent, when many households would abstain from eating meat between Ash Wednesday and Palm Sunday. Even today, it's still made in many homes. Times are changing, and for this week's #WeekendTour, I made this dessert easier—without cornstarch—so anyone can make it. Even though the dough is simpler, frying the portions can still be a bit tricky. Today, I managed it perfectly. So, let's get started!

Saved

Ingredients

25 minutes plus chilling time

Serves 6 servings

4 1/4 cupswhole milk (1 liter)
3 packetsflan-style dessert mix (about 1.1 oz/32 g each, 3.4 oz/96 g total)
6 tablespoonssugar
Sunflower oil (for frying)
For coating
3eggs
All-purpose flour
6 tablespoonssugar
2 tablespoonsground cinnamon

Saved

Steps

25 minutes plus chilling time

1

Pour 3 1/4 cups milk (750 ml) into a saucepan and heat with 6 tablespoons sugar. Set aside the remaining 1 cup milk (250 ml) to dissolve the flan mix.
2

Mix the contents of the 3 packets of flan dessert mix (about 3.4 oz/96 g total). To avoid lumps, blend with a hand mixer. Set aside.
3

When the milk in the saucepan starts to boil, immediately add the reserved flan mixture, stirring until it comes back to a boil.
4

Remove from heat and pour the mixture through a strainer into a deep tray to ensure a smooth, lump-free texture. Let cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least a couple of hours.
5

Before frying, get everything ready: a tray lined with paper towels for draining the fried pieces, a plate with the sugar and cinnamon mixture, a slotted spoon for turning and removing the pieces from the pan, and a strainer to remove any bits of egg that form during frying so they don't burn or stick to the other pieces.
6

Take the tray with the chilled mixture from the fridge and, in the same tray, cut it into portions. Use a spatula or a rounded knife to lift them out.
7

Prepare a plate with flour and another with beaten eggs. Dredge each portion first in flour, then in the beaten eggs.
8

Pour plenty of oil into your deepest skillet or a saucepan if you don't have a deep skillet. Heat the oil over high heat, then lower it to medium-high (about 6 or 7 on an electric stove) after the first batch. Watch the oil temperature to get nicely browned pieces.
9

Fry the portions in small batches, just a few seconds on each side. Place them on the prepared tray lined with paper towels. After each batch, clean the oil with a strainer.
10

Once slightly cooled, roll the pieces in the sugar and cinnamon mixture. They're ready to eat!
11

They're delicious cold, especially as a syrup forms, making them wonderfully moist.

Saved

Cooksnaps

Saved

Amparo&Ari @AmpAri

Published in the US on May 12, 2026 13:34

Madrid

Me encanta cocinar nuevas recetas y compartirlas en la mesa. Mi hija Ariadna me echa una mano, se encarga de las fotos y de la degustación. Juntas hacemos muy buen equipo.