Ingredients with Measurements:
- 2 cups whole milk
- 1 cinnamon stick
- 1 lemon peel
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a medium saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium heat until the milk starts to simmer. Remove from heat and let it cool for 10 minutes.
2. In a separate saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a caramel color. Remove from heat and carefully whisk in the heavy cream. Set aside.
3. In a mixing bowl, whisk together the cornstarch and eggs until smooth. Slowly pour in the cooled milk mixture, whisking constantly.
4. In a separate mixing bowl, combine the flour and breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Using a slotted spoon, scoop out spoonfuls of the milk mixture and roll them in the flour and breadcrumb mixture. Fry in the hot oil until golden brown, about 2-3 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
7. Drizzle the caramel sauce over the fried milk and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 55g
Protein: 8g
Sodium: 120mg
Sugar: 30g
Substitutions for ingredients:
- Almond milk can be used instead of whole milk for a dairy-free option.
- Gluten-free flour and breadcrumbs can be used to make this recipe gluten-free.
Variations:
- Add a pinch of nutmeg or cardamom to the milk mixture for extra flavor.
- Serve with a scoop of vanilla ice cream on top.
- Use chocolate sauce instead of caramel sauce for a different twist.
Tips and tricks:
- Make sure the milk mixture is cooled before adding it to the cornstarch and egg mixture to prevent the eggs from cooking.
- Use a slotted spoon to remove the fried milk from the oil to prevent excess oil from getting on the finished product.
- Serve immediately to prevent the fried milk from getting soggy.
Storage instructions:
Store any leftover fried milk in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fried milk in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Serve the fried milk on a plate drizzled with the caramel sauce and garnished with a sprinkle of cinnamon.
Garnishes:
- Sprinkle of cinnamon
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Spanish sherry
Suggested side dishes:
- Churros
- Spanish flan
- Fresh fruit salad
Troubleshooting advice:
- If the milk mixture is too thick, add a little more milk until it reaches the desired consistency.
- If the fried milk is not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the fried milk is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Leche frita is a traditional Spanish dessert that dates back to the 16th century. It is believed to have originated in the region of Andalusia.
Flavor profiles:
Creamy, sweet, and slightly crunchy.
Serving suggestions:
Serve the caramel leche frita as a dessert after a Spanish-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Sweet, Creamy, Caramelized, Nutty