Cinnamon Sugar Fried Milk Recipes

CINNAMON-SUGAR FRIED MILK

Steps:

• Oil or spray an 8 X 11 glass baking dish.
• In a medium heatproof bowl, stir cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup milk. Add egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
• Over moderate heat, heat 3 cups of milk until small bubbles form around edge in a medium saucepan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
• Scrape custard into oiled baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
• In a small bowl, combine the 1/2 cup of sugar with the 2 tablespoons of cinnamon.
• In a pie plate, whisk 2 eggs and 2 tablespoons of milk.
• Spread the flour in another pie plate.
• Cut the custard into 24 rectangles.
• In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them.
• Repeat with the remaining pieces of custard. Serve warm or at room temperature.

LECHE FRITA RECIPE

Steps:

• Whisk together the cornstarch, sugar, and half of the flour.
• Add 1 cup of milk and combine. Set aside.
• Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.
• Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.
• Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.
• Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).
• Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.
• Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.
• Turn the cooled mixture out of the pan and cut into small squares.
• Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)
• Beat the eggs in a small bowl. Put the remaining flour in another bowl.
• Dip each piece in the beaten eggs and then the flour, to form a light coating.
• Fry in the oil for about one minute on each side, until the coating turns golden.
• Let cool on a paper towel, then roll in sugar and cinnamon.
• Serve fresh or at room temperature, ideally with ice cream!