Andalusian Leche Frita (Fried Milk)

Ingredients

While the original Mexican Huevitos de Leche is a sweet milk-based dessert, Andalusian Leche Frita takes a different approach by transforming the milk custard into a fried delicacy. The Andalusian version adds a crispy element to the dish, creating a delightful contrast of textures. Additionally, the Andalusian Leche Frita is traditionally served warm and dusted with powdered sugar, giving it a unique touch. We alse have the original recipe for Huevitos de leche, so you can check it out.

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cinnamon stick 1 cinnamon stick
• 1 lemon peel 1 lemon peel
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 58g, 32g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium heat until it reaches a gentle simmer. Remove from heat and let it infuse for 15 minutes. Remove the cinnamon stick and lemon peel.
2. 2.
   In a separate bowl, whisk together the sugar, flour, and eggs until well combined.
3. 3.
   Slowly pour the milk into the sugar mixture, whisking constantly to avoid lumps.
4. 4.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and resembles a custard-like consistency. This should take about 10-15 minutes.
5. 5.
   Pour the mixture into a square baking dish and smooth the surface. Let it cool to room temperature, then refrigerate for at least 2 hours or until firm.
6. 6.
   Once chilled, cut the custard into squares or rectangles.
7. 7.
   Place the breadcrumbs in a shallow dish. Coat each custard square in breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the coated custard squares until golden brown on all sides. This should take about 2-3 minutes per side.
9. 9.
   Remove the fried custard squares from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Dust the Leche Frita with powdered sugar and serve warm.

Treat your ingredients with care...

• Milk — Use whole milk for a rich and creamy texture in the custard.
• Cinnamon stick — Infusing the milk with a cinnamon stick adds a subtle warmth and aroma to the dish.
• Lemon peel — The lemon peel adds a hint of citrus flavor to balance the sweetness of the custard.
• Breadcrumbs — Use fine breadcrumbs for a smoother coating on the custard squares.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point for frying, such as canola or sunflower oil.

Tips & Tricks

• To enhance the flavor, you can add a splash of vanilla extract to the custard mixture.
• Make sure the custard is well-chilled before cutting into squares to ensure clean cuts.
• For an extra crispy coating, you can double-coat the custard squares by dipping them in beaten egg and breadcrumbs twice.
• Serve the Leche Frita immediately after frying to enjoy the contrast between the warm custard and the crispy exterior.
• If you prefer a lighter version, you can bake the coated custard squares in the oven instead of frying them.

Serving advice

Serve the Andalusian Leche Frita warm as a dessert or a sweet snack. Dust the fried custard squares generously with powdered sugar for an added touch of sweetness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful indulgence.

Presentation advice

Arrange the warm Leche Frita squares on a serving platter and dust them with a final sprinkle of powdered sugar. Garnish with a fresh mint leaf or a sprinkle of ground cinnamon for an elegant touch. Serve with a side of vanilla ice cream or a drizzle of chocolate sauce for a visually appealing presentation.