Spanish fried milk or leche frita is a firm custard flavoured with cinnamon and orange rind & coated in eggs and flour then fried in olive oil.
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Ingredients
Method
1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular slice pan. Line base and long sides with baking paper, extending paper 5cm (2 inches) over long sides.
2.Bring milk, cinnamon stick and rind to the boil in medium saucepan. Remove from heat; stand, covered, 10 minutes. Discard cinnamon stick and rind.
3.Whisk eggs, egg yolk, flours, extract and sugar in medium bowl until smooth. Gradually whisk egg mixture into warm milk mixture; cook, stirring, until custard boils and thickens. Reduce heat; simmer, stirring, about 2 minutes or until custard starts to leave side of the pan. Spread mixture into slice pan; cool. Cover; refrigerate 2 hours or until firm.
4.Turn custard onto baking-paper-lined board; using 5cm (2-inch) moon- shaped cutter, cut out 38 shapes. Dust custard shapes with extra flour; shake off excess.
5.Heat oil in large saucepan; deep-fry custard shapes, in batches, until browned lightly. Drain on absorbent paper. Carefully toss hot custard shapes in combined extra sugar and ground cinnamon; serve hot.
