Leche Frita (baked Milk) Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
500 milliliter: milk,
2: eggs,
2: egg yolks,
100 gram: sugar,
70 gram: maizena, cornflour
peel of 1 small lemon,
peel of orange,
1: cinnamon stick,
knob of butter,
to coat:,
2 medium: eggs, beaten
cold water,
oil, for frying
1 cup: fine breadcrumbs,
3 tbsp: ,
sugar, mixed with tsp cinnamon po, wder
Directions:
Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile,
heat the milk together with the orange and lemon peel and cinnamon stick
until it begins to boil. Remove from the heat and leave to sit for about 5
minutes to cool. Now strain the milk into the egg mixture and stir well.
Pour all this back into the pot and put back on the heat, stirring
constantly until the custard thickens. Reduce the heat, stirring
constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake
tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before
putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large
shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large
frying pan. When firm, turn out the custard onto a plate or board and cut
into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into
the egg mixture then toss them in breadcrumbs. Now fry these, a few at a
time, in the hot oil until they turn golden. Remove to a serving plate and
sprinkle over the sugar/cinnamon mix.
Serve hot or cold.
Contributor: http://www.spanish-gourmet.com
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
heat the milk together with the orange and lemon peel and cinnamon stick
until it begins to boil. Remove from the heat and leave to sit for about 5
minutes to cool. Now strain the milk into the egg mixture and stir well.
Pour all this back into the pot and put back on the heat, stirring
constantly until the custard thickens. Reduce the heat, stirring
constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake
tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before
putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large
shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large
frying pan. When firm, turn out the custard onto a plate or board and cut
into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into
the egg mixture then toss them in breadcrumbs. Now fry these, a few at a
time, in the hot oil until they turn golden. Remove to a serving plate and
sprinkle over the sugar/cinnamon mix.
Serve hot or cold.
Contributor: http://www.spanish-gourmet.com
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish