Recipe

Leche frita (fried milk)

Leche frita are deep-fried custard shapes tossed in cinnamon sugar.

Dec 31, 2010 1:00pm
  • 35 mins cooking
  • Makes 38 Item
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Ingredients

Leche frita (fried milk)
  • 2 1/2 cup (625ml) milk
  • 1 cinnamon stick
  • 2 x 5cm (2-inch) strips orange rind
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1/4 cup (35g) cornflour (cornstarch)
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (35g) plain (all-purpose) flour, extra
  • vegetable oil, for deep-frying
  • 1/2 cup (110g) caster (superfine) sugar, extra
  • 1/2 teaspoon ground cinnamon

Method

Leche frita (fried milk)
  • 1
    油脂20厘米x 30厘米(英寸x 12英寸)矩形slice pan. Line base and long sides with baking paper, extending paper 5cm (2 inches) over long sides.
  • 2
    Bring milk, cinnamon stick and rind to the boil in medium saucepan. Remove from heat; stand, covered, 10 minutes. Discard cinnamon stick and rind.
  • 3
    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 minutes or until custard starts to leave side of the pan. Spread mixture into slice pan; cool. Cover; refrigerate 2 hours or until firm.
  • 4
    Turn custard onto baking-paper-lined board; using 5cm (2-inch) moon- shaped cutter, cut out 38 shapes. Dust custard shapes with extra flour; shake off excess.
  • 5
    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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