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Spanish Fried Milk (Leche Frita) Recipe

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4.9 from 78 reviews

Leche Frita, or Fried Milk, is a traditional Spanish dessert that features a creamy, custard-like milk pudding that is infused with citrus and cinnamon, coated in a light batter, and fried to a golden crisp. The result is a deliciously soft interior with a crunchy, cinnamon-sugar crust, perfect as a comforting sweet treat served warm or at room temperature.

Ingredients

Scale

Infused Milk

  • 3½ cups milk (850 ml), divided
  • 2 lemons, zest peeled and chopped (no white pith)
  • 1 orange, zest peeled and chopped (no white pith)
  • 2 cinnamon sticks

Custard Mixture

  • ¼ cup powdered sugar (30 grams)
  • 2 egg yolks (from large eggs)
  • scant ⅓ cup corn starch (45 grams)
  • little over ⅓ cup all-purpose flour (45 grams)
  • pinch of salt
  • 2 tsp vanilla extract or vanilla bean paste
  • ½ tsp Orange Bakery Emulsion (optional)
  • ½ tsp Lemon Extract or Oil (optional)
  • 2 tbsp butter (30 grams), for greasing pan

Coating and Frying

  • ½ cup corn starch (for coating)
  • 3 whole eggs, whisked
  • 1½ cup oil (for frying), in a small saucepan
  • 1 cup granulated sugar (200 grams)
  • 2 tsp ground cinnamon

Instructions

  1. Infused Milk: In a medium saucepan, combine 3/4 of the milk (600 ml), lemon and orange zests, and cinnamon sticks. Bring to a gentle boil, then reduce heat to simmer and cook for 5-10 minutes, stirring occasionally. Remove from heat and let steep for 15 minutes to infuse the flavors. Strain the milk through a fine mesh sieve, discarding solids, and ensure you have 600 ml of infused milk; add plain milk if needed.
  2. Prepare Custard Mixture: In a separate bowl, whisk together the remaining 250 ml milk, egg yolks, corn starch, flour, powdered sugar, and a pinch of salt until smooth and fully combined.
  3. Cook Custard: Pour the custard mixture into the infused warm milk in the saucepan. Cook over medium heat, stirring constantly until it thickens and bubbles appear on the surface, then continue cooking for 2-3 minutes to set. Remove from heat and stir in vanilla extract or bean paste, orange emulsion (if using), and lemon extract.
  4. Cool Custard: Pour the thickened custard into a butter-greased 8×8 inch pan, spreading evenly. Cover with plastic wrap and refrigerate until fully set and chilled. Once set, turn the custard out onto a cutting board and slice into cubes or bars.
  5. Prepare Cinnamon Sugar: In a bowl, whisk together granulated sugar and ground cinnamon. Set aside.
  6. Coat and Fry: Heat oil in a small saucepan over medium heat until hot enough for frying. Dip each custard piece first in corn starch, then into the whisked eggs to coat. Fry the pieces for about 2 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
  7. Finish and Serve: Immediately toss the hot fried custard pieces in the cinnamon sugar mixture. Serve warm or at room temperature. The dessert can be refrigerated and reheated before serving.

Notes

  • Use fresh lemon and orange zest without the bitter white pith to avoid bitterness in the infused milk.
  • Ensure constant stirring during custard thickening to prevent lumps and scorching.
  • Adjust frying oil quantity to allow pieces to float and fry evenly without sticking.
  • Leche frita can be made ahead of time and refrigerated; reheat gently before serving for best texture.
  • Optional flavorings like Orange Bakery Emulsion and Lemon Extract add extra citrus depth but can be omitted.

Keywords: Leche Frita, Fried Milk, Spanish dessert, custard, cinnamon sugar, fried dessert

Find it online: https://flavorsbymaya.com/spanish-fried-milk-leche-frita-recipe/