Leche Frita (Fried Milk Custard Squares)

Set custard squares coated in breadcrumbs, fried until crisp and rolled in cinnamon sugar.

TIME BREAKDOWN
Prep: 3h 50m
Cook: 30 min
Total: 4 hours 20 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500ml whole milk
  • 1 cinnamon stick
  • 1 strip lemon peel
  • 60g cornflour
  • 70g caster sugar
  • 2 large egg yolks
  • For the coating: 50g plain flour
  • For the coating: 2 large eggs, beaten
  • For the coating: 100g fine dried breadcrumbs
  • About 500ml sunflower oil, for frying
  • For the dusting: 3 tbsp caster sugar
  • For the dusting: 1 tsp ground cinnamon

Method

  1. Line an 18cm square tin with cling film. Heat 400ml of the milk with the cinnamon stick and lemon peel until steaming, then infuse for 10 minutes and remove the cinnamon and peel.

  2. Whisk the cornflour, sugar, egg yolks and remaining 100ml milk until smooth. Whisk in the warm milk, return to the pan and cook over a medium heat, stirring constantly, for 5 minutes until very thick.

  3. Pour into the tin, smooth the top, cool, then cover and chill for at least 3 hours until completely firm.

  4. Turn out and cut into 16 squares. Coat each in flour, then egg, then breadcrumbs.

  5. Heat the oil in a deep frying pan over a medium-high heat. Never leave hot oil unattended. Fry the squares in batches for 1 to 2 minutes on each side until golden. Drain on kitchen paper, roll in the cinnamon sugar and serve warm.