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
Yield
Makes 38
Prep Time
20mins
Cook Time
35mins
Difficulty Level
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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.

Ingredients

  • 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
01.

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

02.

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

03.

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.

04.

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.

05.

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.

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