Spanish · Dessert
Crispy Cinnamon Sugar Custard Squares
Leche Frita
Traditional northern Spanish dessert meaning 'fried milk', firm custard squares coated in egg and flour, fried crisp and dusted in cinnamon sugar.
$
20 minsPrep
15 minsCook
3 hrs 35 minsTotal
MediumLevel
Nutrition per serving
412Calories
6gProtein
28gFat
38gCarbs
16gSugar
1gFiber
85mgSodium
108mgChol
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Instructions
1
Prep
Line a 15cm square tin with parchment, leaving overhang. Combine 300ml milk, lemon peel strip, and cinnamon stick in a saucepan. Whisk cornflour, 50g caster sugar, and 2 egg yolks until smooth in a bowl. Set up three shallow dishes with 4 tbsp flour, 1 beaten egg, and 2 tbsp caster sugar mixed with 1 tsp cinnamon.
2
Boil
Heat milk mixture over medium 4 minutes until steaming. Cover and steep off heat 10 minutes. Strain infused milk slowly into yolks, whisking constantly. Return to pan over medium heat, whisk 6–8 minutes until thickened dramatically and boiling. Whisk in 0.25 tsp vanilla.
3
Chill
Pour custard immediately into prepared tin, smooth top. Cool 20 minutes at room temperature. Press cling film onto surface and chill 3 hours until completely firm and set.
4
Cut
Lift set custard using parchment overhang. Cut into 6 squares roughly 5cm each.
5
Fry
Heat 500ml sunflower oil in a frying pan to 180°C until a bread cube browns in 30 seconds. Dust each custard square in flour, tap off excess, dip in beaten egg. Fry 2–3 squares at a time 60–90 seconds per side until deep golden and crisp.
6
Crisp and plate
Drain fried squares on kitchen paper 20 seconds. Toss immediately in cinnamon sugar while still hot. Arrange 3 squares per person and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300ml (1 1/4 cup) whole milk
- 1 strip lemon peel
- 1 cinnamon stick
- 90g (3.2 oz) caster sugar
- 40g (1.4 oz) cornflour
- 2 egg yolks
- 0.25 tsp vanilla extract
- 4 tbsp plain flour
- 1 large egg
- 500ml (2 cup) sunflower oil
- 1 tsp ground cinnamon