Leche Frita

6 servings
  • 1/2 cup cornstarch
  • 3 cups milk
  • 1/2 cup plus 1 tablespoon sugar
  • 2 vanilla beans
  • 2 large eggs, beaten
  • 1 cup fine dry bread crumbs
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon ground cinnamon

Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and keep stirring until the cornstarch is completely dissolved. Stir in the remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans lengthwise and scrape the little seeds into the mixture. Over high heat, bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes, until the mixture thickens heavily. Remove the vanilla beans and wash and dry them for another use. Pour the mixture into a shallow glass baking dish (about 8inches square) and smooth the top with a spatula until even. Cover and refrigerate for 4 hours, until quite firm.

With a knife dipped into hot water, cut the custard into approximately 11/4 inch squares. Dip the squares first into the beaten egg and then in the bread crumbs. Place the prepared squares onto a sheet of waxed or parchment paper.

In a heavy 10 to 12 inch skillet, heat the butter and oil over medium heat. When the foam begins to subside, add half of the custard squares and brown for about 2 minutes on each side, turning them over carefully with a large metal spatula. Transfer to a warm serving platter and cook the remaining squares in the same way. Serve, sprinkled with the remaining tablespoon of sugar and the cinnamon.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Dulce de Leche Trifle