Leche Frita

Ingredients

• 500 ml milk
• 100 g granulated sugar
• 60 g cornstarch
• 3 pcs egg yolks
• 1 strip lemon peel
• 1 pcs cinnamon stick
• 2 pcs eggs
• 100 g breadcrumbs
• 400 ml vegetable oil
• 1 tsp ground cinnamon
• 30 g powdered sugar

Steps

1. Heat milk with lemon peel and cinnamon stick until steaming, about 80°C.
2. Let it infuse off the heat for 15 minutes, then strain.
3. Whisk egg yolks, sugar, and cornstarch in a saucepan until smooth.
4. Gradually pour in the warm infused milk, whisking constantly.
5. Cook over medium heat, stirring vigorously and continuously, until the mixture becomes very thick — like a stiff pastry cream that holds its shape, about 5-6 minutes.
6. Pour into a parchment-lined 20cm square pan and smooth to 2cm thick.
7. Refrigerate at least 3 hours until completely firm.
8. Cut into 5cm squares.
9. Dip each piece in beaten egg, then coat in breadcrumbs.
10. Heat oil to 180°C.
11. Fry custard squares for 1-2 minutes per side until golden and crispy outside.
12. Drain on paper towels and immediately dust with mixed cinnamon and powdered sugar.
13. Serve warm.