Leche frita stands out as a dessert recipe not only as one hailing from Northern Spain, but also as one that doesn't require any baking
Makes 38
Prep Time
Cook Time
Difficulty Level
Download or Print

We simplify the process of this traditional Spanish sweet, leche frita, a firm custard coated by a shell of fried egg and flour then tossed in sugar and cinnamon. Complement the silky and rich texture of the dessert by serving with a scoop of ice-cream, especially when hot and fresh out of the saucepan.


  • 2½ cups (625 ml) milk
  • 1 cinnamon stick
  • 2 x 5 cm strips orange rind
  • 2 eggs
  • 1 egg yolk
  • ⅓ cup (50 g) plain flour
  • ¼ cup (35 g) cornflour
  • 1 tsp vanilla extract
  • ½ cup (110 g) caster sugar
  • ¼ cup (35 g) plain flour, extra
  • Vegetable oil, for deep-frying
  • ½ cup (110 g) caster sugar, extra
  • ½ tsp ground cinnamon

Grease 20 cm x 30 cm rectangular slice pan. Line base and long sides with baking paper, extending paper 5 cm over long sides.


Bring milk, cinnamon stick and rind to the boil in medium saucepan. Remove from heat; stand, covered, 10 mins. Discard cinnamon stick and rind.


Whisk eggs, egg yolk, flours, extract and sugar in medium bowl until smooth. Gradually whisk egg mixture into warm milk mixture; cook, stirring, until custard boils and thickens. Reduce heat; simmer, stirring, about 2 mins or until custard starts to leave side of the pan. Spread mixture into slice pan; cool. Cover; refrigerate 2 hrs or until firm.


Turn custard onto baking-paper-lined board; using 5 cm moon- shaped cutter, cut out 38 shapes. Dust custard shapes with extra flour; shake off excess.


Heat oil in large saucepan; deep-fry custard shapes, in batches, until browned lightly. Drain on absorbent paper. Carefully toss hot custard shapes in combined extra sugar and ground cinnamon; serve hot.

Download or print the recipe