Leche Frita

Name: Leche Frita
Ingredients: 2 cups whole milk (about 500 ml); 7 tablespoons sugar (about 90 grams); 1/2 cup cornstarch (about 60 grams); 2 large eggs; 1/2 stick cinnamon; 1/2 vanilla bean; 1 strip lemon peel; cornstarch or flour, egg, and ground cinnamon for coating; sunflower oil for frying

Las recetas de Masero @cook_1135166

España

Leche frita is a classic Spanish dessert that everyone loves—kids and adults alike. It's easy to make and even easier to enjoy, making it a great go-to dessert when you’re not sure what to prepare. You can also make it ahead of time, which is a big plus. From what I’ve found, there are two ways to make leche frita: one recipe uses eggs and the other doesn’t. I prefer the version with eggs because it reminds me of pastry cream, which I love, but it’s really up to your taste.

Las recetas de Masero @cook_1135166

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Ingredients

2 cupswhole milk (about 500 ml)
7 tablespoonssugar (about 90 grams)
1/2 cupcornstarch (about 60 grams)
2large eggs
1/2 stickcinnamon
1/2vanilla bean
1 striplemon peel
cornstarch or flour, egg, and ground cinnamon for coating
sunflower oil for frying

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Steps

1

In a bowl, mix the sugar, cornstarch, and a little milk. Once dissolved, add the eggs and mix until fully combined. Set aside. In a saucepan, heat the remaining milk with the vanilla bean, cinnamon stick, and lemon peel. Heat gently until it comes to a boil, then cover with a plate and let it sit for 10 minutes so the milk absorbs the flavors.
2

Combine the bowl mixture with the hot milk and cook over medium heat, stirring constantly with a whisk until it thickens. Remove the cinnamon, vanilla, and lemon peel, then pour the cream into a dish to cool. Refrigerate, ideally overnight.
3

Cut the set mixture into pieces, coat them in flour and egg, and fry in hot sunflower oil. Once fried, drain and roll in a mixture of sugar and ground cinnamon.