Leche frita

Yield: 6 Servings

Measure Ingredient
1 quart Milk
2 \N Sticks cinnamon
1 \N Orange (zest only)
1 \N Lemon (zest only)
3 ounces Cornstarch
2 cups Sugar
4 \N Eggs
1 cup Flour (for dipping)
2 \N Eggs; beaten
2 cups Oil; for frying
2 tablespoons Cinnamon

1. Place milk, cinnamon sticks, & citrus peel in a heavy saucepan & gently simmer over low heat for 5 mins. Place cornstarch & 1-½ cups sugar in a large bowl & beat in the 4 eggs.

2. Strain milk into egg mixture, whisking vigorously. Return mixture to pan & cook it over medium heat for 5 mins., whisking vigorously to prevent it from sticking. (Must be whisked vigorously so it doesn't stick or burn.) 3. Pour custard mixture into lightly buttered baking dish. It should be no more than ½-in. thick. Chill in refrigerator for at least 4 hours, preferably overnight.

4. Just before serving, cut chilled custard in 3-in, squares. Dip each square first in flour, then in beaten egg. Heat oil to 375 F in frying pan.

Fry custard squares in oil until golden on both sides. Sprinkle ½ cup cinnamon & sugar over leche frita for serving.


2436 S.W. 8TH ST., MIAMI


From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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