Leche Frita

Ingredients

• 750 mlwhole milk
• 100 gcornstarch
• 150 ggranulated sugar
• 1cinnamon stick
• 1lemon — peel in wide strips
• 2eggs — beaten, for coating
• 100 gall-purpose flour — for coating
• for fryingolive oil
• 3 tbspsugar and ground cinnamon — to dust

Method

1. Start by zesting the lemon, being careful to only remove the yellow part of the peel, as the white pith can be bitter. In a medium saucepan, combine 750 ml whole milk with the lemon zest and a cinnamon stick. Heat the mixture over medium heat until it is just about to simmer, then remove from heat and let it steep for 10 minutes to infuse the milk with the flavors.
2. While the milk is infusing, in a separate bowl, mix 100 g cornstarch with 150 g granulated sugar. Gradually add this dry mixture to the infused milk, whisking constantly to ensure there are no lumps. Return the saucepan to low heat and continue stirring until the mixture thickens into a smooth, glossy custard that pulls away slightly from the sides of the pan.
3. Pour the thickened custard into a shallow dish or baking tray lined with parchment paper, spreading it evenly to about a 2 cm thickness. Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until it is firm enough to cut into squares without losing shape.
4. Once the custard is set, cut it into squares or rectangles. Prepare a breading station by beating 2 eggs in one bowl and placing 100 g all-purpose flour in another. Dredge each piece of custard first in flour, shaking off any excess, then dip it into the beaten eggs, ensuring it is fully coated.
5. In a large frying pan, heat enough olive oil to cover the bottom of the pan over medium-high heat. Once the oil is hot but not smoking, carefully place the coated custard pieces into the pan. Fry them in batches, turning occasionally, until they are golden brown on all sides and develop a crispy crust.
6. Remove the fried custard from the pan and place them on a plate lined with paper towels to drain any excess oil. Mix 3 tablespoons of sugar with ground cinnamon in a small bowl. While the custard is still warm, generously sprinkle or roll the pieces in the cinnamon sugar mixture, ensuring an even coating.
7. Serve the Leche Frita warm or at room temperature, allowing the crispy exterior and creamy interior to be enjoyed at their best. This dessert is a delightful treat that embodies the comforting flavors of northern Spain.