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Leche Frita (fried milk): recipe illustration
Desserts

Leche Frita (fried milk)

Thick, sweet custard, chilled then cut into squares, coated in breadcrumbs and fried until golden on the outside and melting on the inside. A traditional dessert from southern Spain, flavoured with cinnamon.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

403 kcal per serving

Protein
11.6 g
Carbohydrates
51.5 g
Fat
16.2 g
of which saturated fat
4.8 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the milk with the cinnamon stick and lemon zest until it starts to simmer, then let it infuse for 10 minutes.
  2. In a bowl, mix the flour, cornflour and sugar, then dilute with a little cold milk to avoid lumps.
  3. Remove the cinnamon and zest from the milk, then gradually pour it over the mixture while whisking.
  4. Pour everything back into the pan and stir over low heat for 8 to 10 minutes until thickened.
  5. Off the heat, stir in the egg yolks, then pour the custard into an oiled dish to a depth of 2 cm and leave to cool in the fridge for 3 hours.
  6. Cut the custard into squares or sticks, dip them in beaten eggs, then coat them in breadcrumbs.
  7. Fry in hot oil at 170 °C, in small batches, until golden, then dust with cinnamon.

Variations and tips

Vanilla version. Replace the lemon zest with a split vanilla pod for a rounder flavour.

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Original Ecomely recipe.