LECHE FRITA  ...TOPUP WITH ICE-CREAM....A Spanish Dessert

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LECHE FRITA  ...TOPUP WITH ICE-CREAM....A Spanish Dessert

Description

Cooking Time

Preparation Time :45 Min

Cook Time : 15 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 4
  • 4 cups of whole milk 3½ Tbs of cornstarch 7 Tbs of flour ½ cup of white sugar Lemon peel ½ tsp vanilla essence ½ cup of oil 2 eggs or cornstarch Sugar and powdered cinnamon to coating


  • Icecream3-4tbls

Directions

  • Whisk together the cornstarch, sugar, and half of the flour.Add 1 cup of milk and combine. Set aside. Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble. Remove from heat and add the cinnamon stick, lemon peel, and vanilla.  Mix and let sit for 5 minutes. Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined. Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably. Oil a large baking dish and pour the mixture into it.  Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified. Turn the cooled mixture out of the pan and cut into small squares. Heat the  oil in a frying pan over medium heat. in a bowl mix cornstarch and water and make a thin paste.  Put the remaining flour in another bowl. Dip each piece in the corn starch batter,and then the flour, to form a light coating. Fry in the oil for about one minute on each side, until the coating turns golden. Let cool on a paper towel, then roll in sugar and cinnamon. Serve fresh or at room temperature,  with ice cream.