Fried Milk Recipe Spanish Leche Frita Dessert

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FRIED MILK RECIPE (SPANISH LECHE FRITA DESSERT)



Fried Milk Recipe (Spanish Leche Frita Dessert) image

Leche frita (fried milk) is a very interesting and unique Spanish traditional dessert. This dessert has a silky smooth texture, sweet and rich flavor and very unique look. It's pretty easy to prepare leche frita, the custard is eggless, and the results are spectacular.

Provided by TheCookingFoodie

Categories     Dessert Recipes     No-Bake Desserts     Christmas Dessert Recipes

Yield 12

Number Of Ingredients 12

4 cups (960ml) Milk, divided
1 Cinnamon stick
Lemon peel from 1 small lemon
1/2 cup (100g) Sugar
2/3 cup (85g) Cornstarch
pinch Salt
1 teaspoon Vanilla extract
2 Eggs
1/2 cup (65g) Flour
1/2 teaspoon Cinnamon powder
1/2 cup (100g) sugar
oil for frying

Steps:

  • 1. Place 3 cups of milk, sugar, cinnamon stick, and lemon peel and pinch of salt in a saucepan and bring to a simmer over low heat.2. Meanwhile in a bowl, whisk cornstarch with the remaining 1 cup of milk. Whisk until smooth.3. Remove cinnamon stick and lemon peel from the hot milk. Pour the cornstarch mixture to the hot milk and heat over low-medium heat, stirring constantly, until thickens. Remove from heat, stir in vanilla extract.4. Pour the mixture into a pan lined with parchment paper. Cover with plastic wrap, let cool to room temperature, then refrigerate for at least 4 hours.5. When chilled, cut into squares.6. Prepare the coating: in one bowl beat 2 eggs, in the second bowl put flour, in the second plate/bowl mix sugar and cinnamon.7. Coat milk squares in flour, then dip in beaten eggs.8. Fry in hot oil for about 1-2 minutes on each side, until golden.9. Transfer to a paper towel to drain, then coat with sugar-cinnamon mixture. Serve warm!Notes:To make the custard more flavorful you can add orange peel and other spices.Suggested to serve with ice cream.

SPANISH LECHE FRITA RECIPE



Spanish Leche Frita Recipe image

Provided by Albert Bevia @ Spain on a Fork

Categories     Dessert

Number Of Ingredients 9

4 cups milk (1 liter)
1 cup corn starch (125 g)
3/4 cup granulated sugar (150 g)
1/2 tsp cinnamon powder (1.32 g)
1 cinnamon stick
4 lemon peels
1/2 lemon
2 eggs
1/2 cup sunflower oil (125 ml)

Steps:

  • Add 3 cups of milk into a sautee pan, add in 1 cinnamon stick, 4 lemon peels and heat it with a medium heat, once it comes to a light boil turn off the heat
  • While the milk infusing, add 1 cup of milk into a bowl, start slowly adding in 1/2 cup corn starch while you whisk it all together
  • Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower oil, making sure to brush it all over
  • After infusing the milk in the pan for 20 minutes, remove the lemon peels and the cinnamon stick, heat it with a low-medium to medium heat, pour in the 1 cup of milk that has been whisked with the corn starch and start whisking everything together, at the same time start slowly adding in 1/2 cup granulated sugar while you continue to whisk, once all the sugar has been incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture
  • Transfer the thickened milk mixture into the greased casserole dish and let it cool off, then cover with saran wrap and add to the fridge for at least 2 hours so the milk mixture can harden up
  • After a couple hours remove the casserole dish from the fride, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 1/2 inch by 1 1/2 inch squares
  • Add 1/2 cup corn starch to one bowl and crack 2 eggs into another, beat the eggs, to coat each milk square, dust it off in the corn starch and then into the egg wash, as you finish each one add into a plate with parchment paper
  • Heat a small fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not over-crowd the pan, cook for 45 to 60 seconds per side, transfer to a plate with paper towels
  • For the final touch, dust off the fried milk squares in a bowl with 1/4 cup granulated sugar + 1/2 tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest, serve at once, enjoy!

LECHE FRITA RECIPE (SPANISH FRIED MILK)



Leche Frita Recipe (Spanish Fried Milk) image

Provided by Tim Kroeger

Categories     Spanish Dessert

Time 1h5m

Number Of Ingredients 10

4 cups (950 milliliters) of whole milk
3 1/2 tablespoons (25 grams) of cornstarch
7 tablespoons (50 grams) of flour
1/2 cup (100 grams) of white sugar
1 cinnamon stick
Lemon peel
1/2 tablespoons (2.5 milliliters) of vanilla extract
1/2 cup (120 milliliters) of olive oil
2 eggs
Sugar and powdered cinnamon to garnish

Steps:

  • 1. In a large bowl, combine the cornstarch, sugar, and half of the flour with a whisk. Add in one cup of milk and continue mixing well. Set aside and let it rest for about ten minutes. 2. In a large saucepan, place the remaining milk. Set it over medium-low heat and wait until bubbles form. Turn off the heat and add in the cinnamon stick, followed by the lemon peel and vanilla. Stir gently and set aside for about five minutes. 3. Take a sieve or colander and slowly strain the milk from the saucepan straight into the large bowl. Mix until well-combined. 4. Transfer everything into the large saucepan. Set it over medium-low heat and stir continuously until the mixture gets thick. This can take around 15 minutes. 5. Prepare a large deep baking dish by lightly oiling it. Transfer the thickened mixture into the dish, making sure you have at least ¾ inch of height for your milk pudding. Cover the top with plastic wrap directly on the mixture. Place inside the refrigerator and let it sit for a minimum of four hours until the mixture has completely solidified. 6. Take a chopping board and turn the baking dish over the board. Cut the milk pudding into small pieces. 7. Take a frying pan and set it over medium heat and heat olive oil to deep fry the milk pudding. 8. Crack the eggs in a small bowl and lightly beat them. In another bowl, place the other half of the flour. 9. Take one piece of the milk pudding and dip it in the bowl of egg. Then, dip it in the bowl of flour before submerging it into the hot oil. Fry the coated milk pudding for about a minute on each side. Repeat the same process for all the pieces. 10. Once the fried milk coating becomes golden brown, take it out of the oil and let it sit on a paper towel. 11. Roll your Leche frita in sugar and cinnamon before serving. Add a scoop or two of ice cream to make your Spanish fried milk even more special!

Nutrition Facts : Calories 1032 calories, Carbohydrate 188 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 14 grams fat, Fiber 7 grams fiber, Protein 34 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SPANISH LECHE FRITA DESSERT RECIPE



Spanish Leche Frita Dessert Recipe image

Make one of the most popular Spanish desserts at home with this classic leche frita recipe, a delicious custard covered in a crunchy shell.

Provided by Lisa & Tony Sierra

Categories     Dessert     Pie

Time 12h45m

Number Of Ingredients 9

3 1/2 tablespoons cornstarch
7 tablespoons all-purpose flour (divided)
1/2 cup sugar
1 quart whole milk (divided)
1 cinnamon stick
2 large eggs (room temperature)
1/4 cup olive oil (or amount needed for frying)
2 tablespoons butter
Garnish: ground cinnamon

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the cornstarch, 1/3 cup of the flour, and the sugar.
  • Add 1 cup of the milk and whisk to combine.
  • Let stand at room temperature until slightly thickened, about 20 minutes.
  • In a large saucepan, heat the remaining 3 cups of milk and the cinnamon stick over medium-low heat.
  • When the milk begins to bubble, remove it from the heat. Remove and discard the cinnamon stick.
  • Gradually pour the warm milk through a medium mesh strainer into the cornstarch-flour-sugar mixture, whisking the mixture constantly .
  • Return the mixture to the saucepan over low heat. Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.
  • Lightly oil a 9 x 9-inch baking pan with oil. Line the pan with parchment paper, leaving a few inches overhanging on opposite ends (the parchment handles will help you remove the mixture from the pan).
  • Pour in the leche frita mixture to a depth of 3/4-inch.
  • Let come to room temperature. Transfer to the refrigerator, covered, for at least 4 hours or preferably overnight.
  • Use the parchment handles to lift the leche frita mixture out of the pan.
  • Cut it into 16 equal size squares, about 2 1/4 inches each.
  • Whisk the eggs together in a medium bowl. Set aside.
  • To a large, non-stick skillet, add the butter and about 1/4-inch of oil. Heat over medium heat until the butter melts.
  • Place the remaining 2/3 cup flour on a rimmed plate. Dredge each leche frita square with flour, shaking off any excess.
  • Dip 4 to 5 pieces into the beaten eggs.
  • Carefully transfer to the hot oil and fry until light golden, about 1 minute per side.
  • Transfer to a paper-towel lined plate. Repeat with the remaining pieces.
  • Sprinkle with cinnamon as the the leche frita become done. Serve warm or at room temperature.

Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 33 mg, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, Sodium 36 mg, Sugar 11 g, Fat 7 g, ServingSize 16 Leche Fritas (4 Servings), UnsaturatedFat 0 g

LECHE FRITA RECIPE



Leche Frita Recipe image

Try this classic Spanish dessert recipe for a tasty, traditional treat!

Provided by Melissa Haun

Categories     Dessert

Time 1h

Number Of Ingredients 10

4 cups of whole milk (950 ml)
3 1/2 Tbs of cornstarch (25 g)
7 Tbs of flour (50 g)
1/2 cup of white sugar (100 g)
1 cinnamon stick
Lemon peel
1/2 tsp vanilla extract (2.5 ml)
1/2 cup of olive oil (120 ml)
2 eggs
Sugar and powdered cinnamon to garnish

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!

Nutrition Facts : Calories 198.19 kcal, Carbohydrate 18.09 g, Protein 3.96 g, Fat 12.39 g, SaturatedFat 3 g, Cholesterol 35.41 mg, Sodium 46.02 mg, Fiber 0.35 g, Sugar 12.51 g, ServingSize 1 serving

FRIED MILK (LECHE FRITA - SPAIN)



Fried Milk (Leche Frita - Spain) image

A recipe I found on "About.com". This is a yummy sounding dessert, can't wait to try it. I am posting it for the Spain leg of ZWT. Here is what is stated: "Leche frita" dessert is truly a Spanish classic dessert recipe. With a firm, sweet, cold milk-pudding center encased in a warm and crunchy fried shell of flour and egg, it's sure to transport you back to Spain. This traditional Spanish dessert is easy, but does require refrigerating for at least 3 hours (and preferably overnight) before frying.

Provided by diner524

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons cornstarch
7 tablespoons all-purpose flour (3 1/2 tablespoons to coat the Leche Frita before frying)
1/2 cup sugar
1 quart whole milk (4 cups)
1 cinnamon stick
2 eggs
1/4 cup olive oil
2 tablespoons butter
ground cinnamon

Steps:

  • Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
  • Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
  • Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
  • Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
  • Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.

Nutrition Facts : Calories 526, Fat 29.7, SaturatedFat 10.9, Cholesterol 132.7, Sodium 192.5, Carbohydrate 53.3, Fiber 0.4, Sugar 37.4, Protein 12.3

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