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.