Leche Frita
Leche Frita, or "Fried Milk," is a classic Spanish dessert that combines the comforting flavors of eggs, cinnamon, and vanilla extract into a culinary delight. Discovered during a visit to Spain, this dessert stands out for its unique texture and taste—crispy on the outside while remaining soft and creamy on the inside. Inspired by the rich Spanish heritage and the dessert's aromatic allure, the quest to recreate Leche Frita at home was met with success. This recipe is more than just instructions; it’s a personal journey into the heart of Spanish cuisine, now shared to bring a slice of Spain’s gastronomic excellence to your table.
Equipment
- 1 mixing bowl
- 1 pan
Ingredients
- 2 eggs
- Sugar and powdered cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup of olive oil
- 4 cups of whole milk
- 1 cinnamon stick
- Lemon peel
- 7 tablespoons of flour
- 1/2 cup of white sugar
- 3 1/2 tablespoons of cornstarch
Instructions
- Combine the cornmeal, honey, and 1⁄2 of the flour in a mixing bowl.
- Combine 1 glass of milk with the other ingredients.
- In a large saucepan, boil the leftover milk over moderate flame until it begins to bubble.
- Spoon the sauce into a large cake pan that has been oiled.
- Cut the cooled batter into tiny squares by turning it out of the pan.
- In a saucepan, heat the oil over moderate flame.
- In a small mixing basin, whisk together the eggs.
- In a separate dish, place the remaining flour.
- To make a light coating, dip every item in the egg mixture and then the flour.
- Fry for approximately a minute on each side in the oil or until the covering becomes brown.
- Serve immediately or at ambient temperature, with ice cream on the side!