Traditional Spanish Leche Frita

Instructions

1. 1

   Prepare a 20x20 cm square baking dish by lining it with plastic wrap. In a saucepan over medium heat, combine 400 ml milk, the lemon peel strip, and the cinnamon stick. Heat for 5 minutes until steaming with small bubbles along the edges, then turn off the heat and let steep for 5 minutes.

2. 2

   In a mixing bowl, whisk together 100 g sugar, 40 g cornstarch, and 30 g flour. Gradually pour in the remaining 100 ml cold milk, whisking thoroughly until a smooth slurry forms with no dry lumps. Strain the warm infused milk into this mixture while whisking continuously.

3. 3

   Pour the combined milk mixture back into the saucepan over low heat. Stir constantly with a spatula or whisk for 6 to 8 minutes, making sure to scrape the bottom so it does not burn. Cook until it transforms into a very thick, glossy custard paste that holds shape on a spoon.

4. 4

   Immediately pour the hot thick custard into the prepared square dish, spreading it evenly to 2 cm thickness. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool for 30 minutes, then refrigerate for at least 2 hours until firm.

5. 5

   Invert the firm chilled milk gel onto a cutting board and cut into 8 equal square portions. Place remaining 60 g flour on a plate, beat 2 eggs in a bowl, and combine 30 g sugar with 5 g ground cinnamon on a second plate. Dredge each milk square in flour, then dip completely in beaten egg.

6. 6

   Heat 200 ml olive oil in a wide skillet over medium-high heat until hot. Fry the squares in batches for 1 to 2 minutes per side until deep golden brown and crispy. Drain briefly on paper towels, roll immediately in the cinnamon sugar mixture, and serve warm.