Leche Frita

Ingredients

• whole milk500 ml
• lemon peel, in wide strips1 lemon
• cinnamon stick1
• granulated sugar100 g
• cornstarch60 g
• egg yolks3
• unsalted butter20 g
• all-purpose flour for dredging60 g
• eggs for coating2, beaten
• neutral oil for frying500 ml
• ground cinnamon mixed with sugar (for dusting)3 tbsp sugar + 1 tsp cinnamon

Steps

1. 1

   Warm milk with lemon and cinnamon.

   Warm 400 ml of the milk with the lemon peel and cinnamon stick over low heat until steaming but not boiling. Pull off the heat and let it steep 10 minutes.

2. 2

   Whisk milk mixture until smooth.

   Whisk the remaining 100 ml cold milk with the cornstarch, sugar, and yolks in a bowl until smooth.

3. 3

   Strain and whisk milk into yolks.

   Strain the warm milk to remove the peel and cinnamon, then whisk it into the yolk mixture in a thin stream.

4. 4

   Cook mixture until thickened.

   Pour everything back into the pan and cook over medium-low, whisking constantly, until it thickens into a heavy, pudding-like paste that pulls away from the sides, about 5 minutes.

5. 5

   Whisk in butter and pour mixture.

   Off heat, whisk in the butter. Pour into a parchment-lined 20 cm square pan or shallow dish, smoothing the top to about 2 cm thick. Press parchment directly onto the surface.

6. 6

   Chill pudding until firm.

   Chill until completely firm, at least 4 hours or overnight.

7. 7

   Unmold, cut, and dredge pieces.

   Unmold and cut into 5 cm squares or rectangles. Dredge each piece in flour, then in beaten egg, letting excess drip off.

8. 8

   Fry squares until golden.

   Heat oil in a deep skillet to 180°C. Fry the squares in batches until deeply golden on each side, about 90 seconds per side. Drain on paper.

9. 9

   Toss in cinnamon sugar and serve.

   Toss the warm leche frita in cinnamon sugar and serve immediately.