Crispy Spanish Leche Frita With Creamy Custard Centers

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 3-4 hours
Total Time: 4 hours 50 minutes

Leche frita is milk custard set, cut, and fried until the outside is crisp and the middle is still soft, then dusted with cinnamon. I chill it well before cutting so it holds the fry.

This recipe combines simple ingredients to achieve a delightful balance of textures, making it an impressive dessert that’s sure to impress family and friends.

Authentic Spanish Leche Frita Recipe

The Leche Frita showcases a velvety custard center made from milk, sugar, and cornstarch, which is then coated and fried until golden brown. The preparation takes about 1 hour and yields approximately 8 servings, perfect for gatherings.

Ingredients

4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
1 teaspoon vanilla extract
1 cinnamon stick
Pinch of salt
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
Vegetable oil for frying
Cinnamon sugar for dusting (optional)

Instructions

Prepare the Custard: In a saucepan, combine the milk, sugar, cornstarch, vanilla extract, cinnamon stick, and salt. Whisk over medium heat until thickened, continuing to stir to prevent lumps.
Set the Custard: Pour the thick custard into a greased baking dish, smoothing the top nicely. Let it cool to room temperature, then refrigerate for at least 3-4 hours or until set.
Cut and Coat: Once the custard is set, invert it onto a cutting board and slice it into rectangles. Dredge each piece in flour, then dip into beaten eggs, and finally coat with breadcrumbs.

Fry the Leche Frita: Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry the coated custard pieces in batches until golden brown on all sides, about 2-3 minutes per side.
Drain: Remove the fried leche frita and drain on paper towels to remove excess oil. If desired, dust with cinnamon sugar for extra flavor before serving.