🍮 Leche frita

Name: Leche frita
Total time: 60 min
Yield: 6
Cuisine: Spain
Ingredients: 500 ml milk; 100 g sugar (70 g for the custard, 30 g for coating); 60 g flour, plus 40 g for coating; 2 eggs (1 for coating); Zest of 1 lemon; 1 cinnamon stick and 1 tsp ground cinnamon; Oil for frying

Origin: Spain

276kcal

per serving · 120 g

230kcal

per 100 g

6 gProtein5 g / 100 g

11 gFat9 g / 100 g

38 gCarbs32 g / 100 g

Leche frita, 'fried milk', is a thick milk custard flavoured with lemon zest and cinnamon, set in a tray, cut into squares, coated in flour and egg and fried. The outside turns crisp and golden while the inside stays soft and creamy. The squares are rolled in sugar and cinnamon and served warm or at room temperature.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: milk, egg

Contains glutenbecause of: flour

Contains dairybecause of: milk

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

milksugarfloureggcinnamonlemon

Recipe

6 servings60 min

Ingredients

500 ml milk
100 g sugar (70 g for the custard, 30 g for coating)
60 g flour, plus 40 g for coating
2 eggs (1 for coating)
Zest of 1 lemon
1 cinnamon stick and 1 tsp ground cinnamon
Oil for frying

Method

Heat the milk with the lemon zest and cinnamon stick, then let it infuse for 10 minutes and remove both.
Whisk 70 g sugar, 60 g flour and 1 egg yolk with a little cold milk, add to the warm milk and cook, stirring, until very thick.
Pour into an oiled dish about 2 cm deep, cool and chill for 3 hours until firm.
Cut into squares, dip in flour, then in beaten egg, and fry in hot oil until golden on both sides.
Drain and roll in the remaining sugar mixed with ground cinnamon.

How to make it lighter

Two small squares are a portion; frying adds a lot of the energy.
Shallow-fry in a non-stick pan with a thin film of oil instead of deep-frying.
Skip the sugar coating and dust with cinnamon only.

History

Leche frita is a traditional Spanish home dessert claimed by several northern regions, including Castile and León, Cantabria and the Basque Country. It is especially associated with Easter and is still common in Spanish homes and old-style restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →