The video titled "Spanish Leche Frita Recipe | Incredible FRIED MILK Dessert" from the channel Spain on a Fork demonstrates how to make traditional Spanish Leche Frita (fried milk) using simple, everyday ingredients and no special equipment [00:05].
Ingredients Needed:
For the Milk Base:
3 cups of milk (2% fat or whole milk) [03:38]
1 cinnamon stick [00:38]
4 lemon peels (ensuring no bitter white pith is attached
) [00:38]
1 cup of milk (cold) combined with 1/2 cup of cornstarch [01:17]
1/2 cup of granulated sugar [02:12]
For Coating and Frying:
Sunflower oil (for greasing the dish and frying) [01:36]
1/2 cup of cornstarch (for dusting) [03:53]
2 eggs (beaten into an egg wash) [04:01]
For the Final Coating:
1/4 cup of granulated sugar mixed with 1/2 teaspoon of cinnamon powder [05:56]
Step-by-Step Instructions:
Infusing t
he Milk:
In a nonstick pan, combine 3 cups of milk, 1 cinnamon stick, and 4 lemon peels [00:34].
Heat to a medium boil, then turn off the heat and let it steep for about 20 minutes to infuse the flavors [01:06].
Preparing the Cornstarch Slurry:
In a separate bowl, whisk together 1 cup of milk and 1/2 cup of cornstarch until smooth [01:17].
Thickening the Mixture:
Grease a 10x6 inch casserole dish with a little su
nflower oil to prevent sticking [01:31].
Remove the lemon peels and cinnamon stick from the infused milk [01:51].
Over medium-low heat, pour in the cornstarch mixture and slowly add 1/2 cup of sugar while continuously whisking [02:06].
Continue whisking for about 25 minutes until the mixture thickens into a smooth, creamy texture [02:43].
Chilling and Cutting:
Transfer the thickened mixture into the greased casse
role dish, let it cool to room temperature, cover with plastic wrap, and refrigerate for 2 to 3 hours until fully set [02:51].
Invert the dish onto a cutting board and slice the firm mixture into squares measuring approximately 1.5 by 1.5 inches [03:29].
Coating and Frying:
Set up a station with 1/2 cup of cornstarch and a separate bowl with beaten eggs [03:53].
Gently dust each milk square in the cornstarch, dip
it into the egg wash, and place them on parchment paper [04:12].
Heat sunflower oil in a frying pan over medium heat [04:54].
Fry the squares in batches for about 1.5 to 2 minutes total, flipping them halfway through until they develop a light golden color [05:02].
Transfer the fried pieces to a paper towel-lined plate to drain excess oil [05:35].
Final Finish:
While still warm, coat each piece in the mixture of
granulated sugar and cinnamon powder [05:56].
The result is a dessert featuring a slightly crispy exterior and a melt-in-your-mouth interior with rich notes of lemon and cinnamon [06:48]. The prepared milk base can also be stored in the fridge for up to seven days before frying [07:01].
http://www.youtube.com/watch?v=I27ruy8EyiU
Spanish Leche Frita Recipe | Incredible FRIED MILK Dessert
Spain on a Fork · 65K vie
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