Ingredients with Measurements:
- 4 cups whole milk
- 1 cup sugar
- 1 cinnamon stick
- 1 lemon peel
- 1/2 cup cornstarch
- 2 eggs
- 1 cup breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Large mixing bowl
- Deep-fry thermometer
- Slotted spoon
Step-by-step instructions:
1. In a medium saucepan, combine the milk, sugar, cinnamon stick, and lemon peel. Heat over medium heat until the mixture comes to a simmer.
2. In a large mixing bowl, whisk together the cornstarch and eggs until smooth.
3. Remove the cinnamon stick and lemon peel from the milk mixture. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent lumps.
4. Pour the mixture back into the saucepan and heat over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and strain the mixture through a fine-mesh strainer to remove any lumps.
6. Pour the mixture into a greased 9x13 inch baking dish and let cool to room temperature.
7. Once cooled, cut the custard into squares or desired shapes.
8. Place the breadcrumbs in a shallow dish. Dip each custard square into the breadcrumbs, making sure to coat all sides.
9. Heat the vegetable oil in a large pot or deep fryer to 350°F.
10. Using a slotted spoon, carefully place the custard squares into the hot oil and fry until golden brown, about 2-3 minutes.
11. Remove the custard squares from the oil and place on a paper towel-lined plate to drain excess oil.
12. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 240
Total fat: 7g
Saturated fat: 2g
Cholesterol: 45mg
Sodium: 130mg
Total carbohydrates: 40g
Dietary fiber: 0g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- Almond milk or coconut milk can be used instead of whole milk for a dairy-free option.
- Gluten-free breadcrumbs can be used for a gluten-free option.
Variations:
- Add a teaspoon of vanilla extract or almond extract to the custard mixture for extra flavor.
- Top the fried custard squares with powdered sugar or a drizzle of caramel sauce.
Tips and tricks:
- Make sure to whisk the custard mixture constantly while heating to prevent lumps.
- Let the custard cool completely before cutting and frying to prevent it from falling apart.
- Use a slotted spoon to carefully remove the custard squares from the hot oil to prevent them from breaking.
Storage instructions:
Store the fried custard squares in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried custard squares in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the fried custard squares on a platter and sprinkle with powdered sugar. Serve with fresh berries or whipped cream on the side.
Garnishes:
Powdered sugar, caramel sauce, fresh berries, whipped cream
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, green salad
Troubleshooting advice:
- If the custard mixture is too thick, add a splash of milk to thin it out.
- If the custard squares fall apart while frying, try coating them in a thicker layer of breadcrumbs.
Food safety advice:
- Make sure to heat the custard mixture to at least 160°F to kill any harmful bacteria.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent the custard squares from becoming greasy.
Food history:
Fried milk custard, also known as leche frita, is a traditional Spanish dessert that dates back to the 16th century. It is typically served during the holiday season and is a popular dessert in many Spanish-speaking countries.
Flavor profiles:
Creamy, sweet, cinnamon, lemon
Serving suggestions:
Serve the fried milk custard as a dessert or snack. It can also be served as a breakfast or brunch dish with fresh fruit and whipped cream.
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Taste: Creamy, Sweet, Rich, Nutty, Caramelized