Leche Frita (Fried Milk)

• Milk500ml whole
• Cinnamon stick1
• Cornstarch60g
• Sugar100g (for custard) + 50g (for coating)
• Egg2 large, beaten (for dredging)
• Flour100g plain (for dredging)
• Lemon peel1 strip, from 1 lemon
• Cinnamon powder1 tsp
• Oil500ml vegetable, for frying

How to Make It

• 1

  In a medium saucepan, combine 400ml of whole milk, 100g of sugar, the strip of lemon peel, and the cinnamon stick. Heat gently over medium-low heat, stirring occasionally, until the milk is warm and fragrant, just before it comes to a boil.

• 2

  In a separate small bowl, whisk the 60g of cornstarch with the remaining 100ml of cold milk until it is completely smooth and lump-free. This creates a slurry that will thicken your custard beautifully.

• 3

  Carefully remove the lemon peel and cinnamon stick from the warm milk mixture. Slowly pour the cornstarch slurry into the warm milk, whisking constantly and vigorously to prevent any lumps from forming.

• 4

  Return the saucepan to medium heat and cook, stirring continuously with a wooden spoon or spatula, for about 5-7 minutes. The mixture will thicken considerably and should pull away from the sides of the pan when stirred. You're looking for a very thick custard consistency.

• 5

  Pour the hot, thick custard into a lightly oiled 20x20 cm (8x8 inch) square dish, spreading it evenly to about 1.5 cm (0.6 inch) thick. Cover the surface directly with cling film to prevent a skin from forming, and chill in the refrigerator for at least 3 hours, or until very firm.

• 6

  Once the custard is firmly set, carefully turn it out onto a cutting board. Using a sharp knife, cut it into 16 uniform squares or rectangles. Prepare two shallow dishes: one with 100g of plain flour and another with 2 large beaten eggs.

• 7

  Heat about 500ml of vegetable oil in a deep frying pan or pot to 175°C (350°F). Dredge each custard piece first in flour, shaking off any excess, then thoroughly coat in the beaten egg.

• 8

  Carefully fry the pieces in batches for 2-3 minutes per side, until they are beautifully golden brown and crispy. Use tongs or a slotted spoon to transfer the fried milk to a plate lined with paper towels to drain excess oil.

• 9

  While still warm, combine the remaining 50g of sugar and 1 teaspoon of cinnamon powder in a shallow dish. Roll each piece of fried milk in this cinnamon sugar mixture until evenly coated. Serve warm for the best experience!