Dessert

Leche Frita

A dish that sets cinnamon-lemon milk custard firm enough to cut, then coats and quickly fries the pieces until crisp outside and creamy within.

What you’ll need

• milk: 1000 ml
• cornstarch: 60 g
• sugar: 160 g
• eggs: 3 pcs
• flour: 120 g
• vegetable oil: 700 ml
• cinnamon: 5 g
• lemon zest: 8 g
• fine salt: 1 g
• sugar for coating: 60 g

How to make it

1. Reserve 250 ml cold milk and whisk in the cornstarch and 60 g flour until smooth. Heat the remaining milk with the 160 g sugar, lemon zest, half the cinnamon, and salt until nearly boiling.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.