Of course! Fried Milk Cubes, also known as Leche Frita in Spanish cuisine, are a magical dessert. Imagine a creamy, cool, custardy center with a warm, crispy, cinnamon-dusted shell. They’re surprisingly easy to make and utterly delicious.
Here’s a classic and foolproof recipe.
Fried Milk Cubes (Leche Frita)
This recipe involves creating a thick milk pudding, chilling it until firm, cutting it into cubes, and then frying them to golden perfection.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (or overnight)
Yields: About 16-20 cubes
Ingredients
For the Milk Pudding:
· 2 cups whole milk
· ½ cup granulated sugar
· ½ cup all-purpose flour
· 2 tablespoons cornstarch
· 1 large egg yolk
· 1 teaspoon vanilla extract
· 1 cinnamon stick (or ½ tsp ground cinnamon)
· Zest of ½ lemon (optional, but traditional)
For the Coating and Frying:
· ½ cup all-purpose flour
· 1 large egg, beaten
· 1 cup Panko breadcrumbs or fine, dry breadcrumbs
· Vegetable or canola oil, for frying
For the Final Dusting:
· 2 tablespoons granulated sugar
· 1 teaspoon ground cinnamon
Instructions
Step 1: Make the Milk Pudding
- Prepare the Pan: Lightly grease a square 8×8 inch baking dish or a shallow container. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the ½ cup of sugar, ½ cup of flour, and 2 tablespoons of cornstarch.
- Temper the Egg: Gradually whisk in about ½ cup of the milk until you have a smooth paste. This prevents lumps. Then whisk in the egg yolk and vanilla extract until fully incorporated.
- Heat the Milk: In a medium saucepan, combine the remaining 1 ½ cups of milk with the cinnamon stick and lemon zest (if using). Heat over medium until it just begins to steam; do not boil.
- Temper and Cook: Slowly pour the warm milk into the egg-flour mixture while whisking constantly. This step is crucial to prevent the egg from scrambling.
- Thicken the Pudding: Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens dramatically and becomes a very thick paste that pulls away from the sides of the pan. This can take 5-8 minutes. Be patient and keep whisking to avoid lumps and scorching.
- Set the Pudding: Immediately pour the thick pudding into the prepared greased dish. Spread it evenly and smooth the top.
- Chill: Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it is completely firm and set.
Step 2: Cut and Coat the Cubes
- Unmold: Turn the firm pudding out onto a cutting board. It should hold its shape perfectly. Cut it into 1-inch to 1.5-inch squares or rectangles.
- Set Up Breading Station: Prepare three shallow dishes:
· Dish 1: ½ cup of all-purpose flour.
· Dish 2: 1 beaten egg.
· Dish 3: 1 cup of Panko breadcrumbs. - Coat the Cubes: Working with one cube at a time, gently dredge it in the flour, then dip it in the beaten egg, and finally roll it in the breadcrumbs, ensuring it’s fully coated. Place the breaded cubes on a plate or baking sheet.
Step 3: Fry the Cubes
- Heat the Oil: Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb in; it should sizzle vigorously and turn golden in 30 seconds.
- Fry: Carefully place the coated milk cubes in the hot oil in batches, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, until they are golden brown and crispy.
- Drain: Use a slotted spoon to remove the cubes and place them on a wire rack set over a paper towel-lined plate. This keeps them crispy.
Step 4: Serve
- Dust: In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon. While the cubes are still warm, generously dust them with the cinnamon-sugar mixture.
- Serve Immediately: Enjoy these warm, with the contrast of the crispy exterior and the cool, creamy interior. They are perfect on their own or with a drizzle of chocolate or caramel sauce.
Chef’s Notes & Tips for Success
· Thickness is Key: Don’t undercook the pudding. It must be very thick, like a heavy paste, or it won’t set firmly enough to cut and fry.
· Chill Thoroughly: This is the most important step for success. A fully set pudding is easy to handle and won’t ooze out during frying.
· Gentle Handling: The cubes are delicate. Handle them gently during the breading process to maintain their shape.
· Panko vs. Breadcrumbs: Panko breadcrumbs will give you a lighter, flakier, and crisper coating. Traditional fine breadcrumbs will give you a slightly denser, classic crunch.
· Alternative Cooking Method: For a slightly lighter version, you can pan-fry them in a few tablespoons of butter or oil instead of deep-frying. Just pan-fry on all sides until golden.
· Flavor Variations: Infuse the milk with other flavors like orange zest, a star anise pod, or a splash of brandy or rum (added after heating the milk).
Enjoy this unique, delightful, and impressive dessert