Leche Frita

Name: Leche Frita
Cook time: 260 min
Total time: 260 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 l Whole Milk; 1 Cinnamon Stick; 1 Lemon Peel, wide strips, no pith; 100g Cornstarch; 150g Sugar; 4 Egg Yolks; 30g Unsalted Butter; 100g All-purpose Flour; 2 large Eggs; 500ml Light Olive Oil, for frying; 60g Sugar; 2 tsp Ground Cinnamon; 1 pinch of Salt

Leche frita is a crisp, golden Spanish dessert of silken milk pudding that’s set, sliced, battered and fried until crunchy on the outside and luxuriously creamy inside. Lightly perfumed with cinnamon and lemon, each piece is rolled in sugar and cinnamon for a warm, indulgent finish—perfect with coffee or as a sweet finish to a meal.

Leche frita is a crisp, golden Spanish dessert of silken milk pudding that’s set, sliced, battered and fried until crunchy on the ... Show more

Traditional Spanish Recipe

Health Grade

D- · Occasional

Time

4 hrs

Price

0,34 €

Calories

408 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Infuse the milk

Pour about three quarters of the whole milk into a medium saucepan and keep the rest cold for later. Add the cinnamon stick and the lemon peel, then warm everything over medium heat until the milk is steaming and you see tiny bubbles around the edge, about 5 minutes. Take the pan off the heat, cover loosely, and let the flavors steep for 10 minutes.

Whisk the base

In a large bowl, whisk the reserved cold milk with the cornstarch until completely smooth. Add the sugar, the egg yolks, and the salt, and whisk again until you have a pale, lump-free mixture.

Cook the custard

Fish out and discard the cinnamon stick and lemon peel from the infused milk. Slowly pour the warm infused milk into the bowl while whisking, then return the mixture to the saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom and corners, until it turns very thick, glossy, and starts to burp a few slow bubbles, about 6 to 8 minutes. Take it off the heat and stir in the unsalted butter until fully melted and smooth.

Set and chill

Spread the hot custard into a parchment-lined square dish or small baking pan, smoothing the top into an even layer about 1 inch thick. Press a piece of parchment or plastic wrap directly onto the surface so it does not form a skin. Let it cool on the counter for 15 minutes, then refrigerate until very firm, at least 3 hours.

Cut the custard

Lift the chilled slab out of the dish and place it on a board. Trim the edges if you want neat pieces, then cut it into 8 rectangles or 16 smaller squares, depending on how you want to serve it.

Coat the pieces

Put the all-purpose flour in one shallow bowl. In a second shallow bowl, beat the eggs until smooth. Dredge each custard piece lightly in flour, tapping off the excess, then dip it in egg so it is fully coated.

Fry until golden

Pour the light olive oil into a deep skillet or saucepan so you have a generous shallow layer, and heat it over medium heat until it reaches 350° F. Fry the coated custard pieces in small batches, turning carefully, until both sides are lightly golden and crisp, about 1 to 2 minutes per side. Transfer them to a rack or paper towels to drain briefly.

Mix cinnamon sugar

While the pieces are frying, stir the remaining sugar together with the ground cinnamon in a shallow bowl or plate until evenly blended.

Finish and serve

While the leche frita is still warm, roll or sprinkle each piece with the cinnamon sugar so it sticks well. Serve warm or at room temperature, with the crisp outside and creamy center at their best.

Ingredients

Method

For 8 servings

Adjust servings

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

408 kcal

20% of Daily kcal

Protein

8.9 g

18% RDI

Fat

17 g

6.3g sat fat

Carbs

54 g

20% RDI

Sugar

33 g

65% RDI

Fiber

0.8 g

3% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.0 / 10

Comments

Click to rate

Ingredients

For 8 servings

Adjust servings

For the milk custard

1 l Whole Milk
1 Cinnamon Stick
1 Lemon Peel, wide strips, no pith
100g Cornstarch
150g Sugar
4 Egg Yolks
30g Unsalted Butter
1 pinch of Salt

For coating and frying

100g All-purpose Flour
2 large Eggs
500ml Light Olive Oil, for frying

To finish

60g Sugar
2 tsp Ground Cinnamon

🧂 Plus ~1g of salt

Leche Frita

Method

Infuse the milk

Whisk the base

Cook the custard

Set and chill

Cut the custard

Coat the pieces

Fry until golden

Mix cinnamon sugar

Finish and serve

Ingredients

Method

For the milk custard

For coating and frying

To finish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the milk custard

For coating and frying

To finish

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