|Leche Frita – Spanish Fried Milk Custard||
So, how can you take
a rich, ultra-thick creamy milk custard and make it even better? Slice it,
coat it with sweetened breadcrumbs and well, fry it until crispy and
golden. The result, a melting concoction of creamy goodness.
For the custard:
Warm milk and cream
in a saucepan with the lemon peel, cinnamon stick and vanilla over
medium-low heat. Do not let it boil, but just let it come gently to a
simmer. Meanwhile, melt the butter over medium heat and add the flour,
stirring constantly so that is creamy and cooking for about 5 minutes
until slightly thick and golden (this is your roux).
Line a non-stick, 8 or 9-inch square cake pan with a piece of wax paper, spread and smooth the custard into the pan and top with another piece of wax paper. Let cool until just warm on a cooling rack and then place in the refrigerator until completely cooled.
After 2-hours, or up to two days, remove the custard from the refrigerator, remove the top layer of wax paper and slice into 9 or 12 pieces. Meanwhile, heat oil in a deep skillet until hot. Dip the custard piece in a bit of flour, then the whisked egg and finally the breadcrumbs. Place gently into the hot oil and spoon hot oil over the top to brown all sides. Once done to your desired ‘golden-ess’, gently transfer to a paper plate lined with paper towels to let the oil drain a bit (you can also blot the top gently).
To serve, place on a
plate and sprinkle liberally with powdered sugar or cinnamon-sugar and
serve with chocolate sauce, honey, fresh fruit, etc.