TABELIAAUTHENTIC RECIPE
Leche fritaFried Milk Custard
Cinnamon-scented milk is cooked into a thick mixture, chilled, cut and fried. A thin coating and soft centre are finished with cinnamon sugar.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Milk600 ml
- Cornstarch35 g
- Soft wheat flour35g for the mixture and 25g for coating60 g
- Granulated sugar60g for the mixture and 30g for finishing90 g
- Cinnamon stick1 stick
- Ground cinnamonFor finishing1 g
- EggsFor coating2 pieces
- Frying oil5ml for the mould and 500ml for shallow-frying505 ml
Method
Warm the milk with cinnamon
- 1 Put 450ml milk and 1 cinnamon stick in a saucepan and warm over low heat for 5 minutes.
- 2 Turn off the heat, leave for 5 minutes and remove the cinnamon.
Ready when
Continue when the milk has taken on the cinnamon aroma.
Cook the milk mixture until thick
- 1 In a bowl, dissolve 35g cornstarch, 35g flour and 60g sugar in the remaining 150ml cold milk.
- 2 Gradually mix in the warm milk and return to the saucepan.
- 3 Cook over medium-low heat for 8–10 minutes, stirring firmly and scraping the bottom.
- 4 Grease a shallow 15×20cm mould with 5ml oil and spread the mixture to a thickness of about 2cm.
Ready when
Continue when the spatula leaves a clear trail and the mixture comes together into a heavy mass.
Chill until firm enough to cut
- 1 Press plastic wrap directly onto the surface; once the initial heat has dissipated, refrigerate for 4 hours.
Ready when
Continue when the mixture is cold through the centre and does not flow when pressed.
Cut into rectangles and coat lightly
- 1 Cut the set mixture into 12 equal rectangles.
- 2 Beat 2 eggs, lightly dust the rectangles with 25g flour and dip them in the egg.
- 3 Mix 30g sugar and 1g ground cinnamon on a separate plate.
Ready when
Continue when the pieces have no cracks and carry a thin coating of egg.
Fry the coating and cover with sugar
- 1 Put 500ml oil in a deep frying pan and heat to 170°C.
- 2 Add 4 pieces at a time, fry for 1–2 minutes on each side and transfer to a rack.
- 3 While still warm, coat both sides with cinnamon sugar and arrange on a plate.
Ready when
The dessert is ready when the outside is pale golden and the centre is soft but holds its shape.
About this dish
Leche frita means “fried milk”. This sweet, made by setting a milk-based mixture, cutting it into pieces, coating and frying it, is enjoyed in northern Spain.
During Holy Week, known as Semana Santa, seasonal sweets appear on tables across the country. Spain’s national tourism office presents leche frita as a sweet commonly eaten in the north.
Torrijas, pestiños and flower-shaped fried sweets also appear in the same season. The spring calendar, known for processions and religious observances, also includes the custom of enjoying sweets passed down in each region.
Bring the full course home next weekend.
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