Vanilla and Cinnamon Leche Frita (Deep-fried Custard Squares)

I was scrolling through a photographers pictures of food she had styled and photographed and noticed these leche frita. I then had a bit of a research and found a spanish recipe for these that turned out to be really good!! Leche frita is custard that is set firm, cut into squares, deepfried and then finally rolled in cinnamon and sugar. These are definitely best served warm when the custard is slightly melted and gooey in the middle. 

Vanilla and Cinnamon Leche Frita with Honey Sweetened Chocolate Sauce
Adapted from here

500 ml (2 cups) milk
1 vanilla bean
6 egg yolks, plus 2 eggs, lightly beaten
110 g caster sugar
75 g (½ cup) cornflour
1½ tsp ground cinnamon
2/3 cup vanilla sugar or regular sugar
vegetable oil, to deep-fry
100 g (⅔ cup) plain flour

Place milk in a small deep saucepan. Cut the vanilla bean in half length ways and scrape out the seeds. Put the seeds and the bean in with the milk and heat over medium heat until it just starting to simmer and boil. Remove from the heat and let it sit for 10 minutes, with the lid on, so that the vanilla can infuse into the milk. Grease and line a square 15 cm cake tin. 

Strain the milk, discarding the vanilla bean, and set aside. Whisk together egg yolks and 110 g sugar in a large bowl, then whisk in cornflour. Gradually pour over the milk, whisking constantly until combined.

Pour mixture into a clean saucepan and cook over medium heat, stirring constantly with a whisk until it thickens. Quickly transfer to the lined tin before it sets too firm and cover with plastic wrap so it touches the surface of the custard (helps prevent a skin forming). Cool to room temperature, then refrigerate for 3 hours to set. (I just put mine in the freezer for an hour). 

Turn custard out and cut into 6 slices, then cut each slice into 2 pieces. Combine vanilla sugar (or regular sugar) and cinnamon in a bowl and set aside.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C, make sure its not to hot! (or cold) 

Place lightly beaten eggs into a bowl and the plain flour into another. Dip custard squares in the egg, draining off excess, then carefully coat in flour. Working in 3 batches, fry custard squares for 2 minutes or until light golden. Remove with a slotted spoon and drain on paper towel. Roll in cinnamon sugar while hot and serve warm with chocolate sauce (recipe below).

Honey Sweetened Chocolate Sauce

1/3 cup cream
25g 72% dark chocolate
1 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp butter

Place everything in a small sauce pan and heat gently over a low heat until everything is melted and smooth. Transfer to a small jug. 

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