Spanish Leche Frita Dessert Recipe

Gather the ingredients.

In a large bowl, whisk together the cornstarch, 1/3 cup of the flour, and the sugar.

Add 1 cup of the milk and whisk to combine.

Let stand at room temperature until slightly thickened, about 20 minutes.

In a large saucepan, heat the remaining 3 cups of milk and the cinnamon stick over medium-low heat.

When the milk begins to bubble, remove it from the heat. Remove and discard the cinnamon stick.

Gradually pour the warm milk through a medium mesh strainer into the cornstarch-flour-sugar mixture, whisking the mixture constantly .

Return the mixture to the saucepan over low heat. Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.

Lightly oil a 9 x 9-inch baking pan with oil. Line the pan with parchment paper, leaving a few inches overhanging on opposite ends (the parchment handles will help you remove the mixture from the pan).

Pour in the leche frita mixture to a depth of 3/4-inch.

Let come to room temperature. Transfer to the refrigerator, covered, for at least 4 hours or preferably overnight.

Use the parchment handles to lift the leche frita mixture out of the pan.

Cut it into 16 equal size squares, about 2 1/4 inches each.

Whisk the eggs together in a medium bowl. Set aside.

To a large, non-stick skillet, add the butter and about 1/4-inch of oil. Heat over medium heat until the butter melts.

Place the remaining 2/3 cup flour on a rimmed plate. Dredge each leche frita square with flour, shaking off any excess.

Dip 4 to 5 pieces into the beaten eggs.

Carefully transfer to the hot oil and fry until light golden, about 1 minute per side.

Transfer to a paper-towel lined plate. Repeat with the remaining pieces.

Sprinkle with cinnamon as the the leche frita become done. Serve warm or at room temperature.