Leche Frita. Today we will see how to make a homemade fried milk, a dessert that reminds me of the toast of life, with its sugar and cinnamon!
There are many add egg recipe fried milk (and flavored with vanilla instead of cinnamon and lemon) and although you can also do it reminds me too much of the custard and prefer to do it as in this recipe.
You can also make the recipe with wheat flour instead of cornstarch (corn starch or corn fine flour), or use a bit of both. But I prefer to use only cornstarch, as my friend Juan Ramon (From Vista to Palate), and so the recipe is 100% suitable for celiac and allergic to gluten.
Be sure to read the tips at the end of this recipe and cooking!
Ingredients to make Fried Milk (serves 4):
Milk: Half-Pint (500 ml)
Sugar: 100 grams for the fried milk and 2 tablespoons for rebozarla
Cornstarch: 40 grams for milk and a little fried batter
Lemon peel 1 piece of one long finger
Cinnamon stick: 1 piece of one long finger
Cinnamon: half teaspoon batter fried milk
Egg: 1 batter
Oil: you can use olive oil sunflower very soft
Recipe for Leche Frita (for four people):
1) Put half the milk in a saucepan with the cinnamon stick and lemon peel. Save the rest of the milk in the refrigerator. Put on medium high and let it go until temperature reaching almost to boiling point. Then away the pot and turn off the heat. Off the heat cover the pan (with a lid or large plate) and let the milk tea with cinnamon and lemon for 20 minutes.
There are many add egg recipe fried milk (and flavored with vanilla instead of cinnamon and lemon) and although you can also do it reminds me too much of the custard and prefer to do it as in this recipe.
You can also make the recipe with wheat flour instead of cornstarch (corn starch or corn fine flour), or use a bit of both. But I prefer to use only cornstarch, as my friend Juan Ramon (From Vista to Palate), and so the recipe is 100% suitable for celiac and allergic to gluten.
Be sure to read the tips at the end of this recipe and cooking!
Ingredients to make Fried Milk (serves 4):
Milk: Half-Pint (500 ml)
Sugar: 100 grams for the fried milk and 2 tablespoons for rebozarla
Cornstarch: 40 grams for milk and a little fried batter
Lemon peel 1 piece of one long finger
Cinnamon stick: 1 piece of one long finger
Cinnamon: half teaspoon batter fried milk
Egg: 1 batter
Oil: you can use olive oil sunflower very soft
Recipe for Leche Frita (for four people):
1) Put half the milk in a saucepan with the cinnamon stick and lemon peel. Save the rest of the milk in the refrigerator. Put on medium high and let it go until temperature reaching almost to boiling point. Then away the pot and turn off the heat. Off the heat cover the pan (with a lid or large plate) and let the milk tea with cinnamon and lemon for 20 minutes.
2nd) When the 20 minutes have passed remove the cinnamon stick and lemon. Pass the mixture through a sieve into another clean pot, add the sugar, place over medium-low and mix well. Bring the milk we had in the fridge (we had left half) and dissolved therein cornstarch (cornflour). When thoroughly dissolved add it to the pan with the hot milk.
3 º) Now let stirring with a whisk the mixture constantly over medium-low heat until thickened. If you climb the fire very quickly thicken but milk flavored fried flour will too. Best to put the pot over medium-low and let it go baking flour gradually and that is losing its flavor oil. Besides being simmering shall cling less to the bottom and have to watch a little less. It takes more to thicken milk but after'll thank fried.
4 °) depending on the temperature of the milk thicken fire will take between 20 and 40 minutes (better than less). To know when the fried milk is at its dumps the pot to one side and all the milk pushes toward that side. Then put the pan horizontally and note as milk moves. If it does not move or moves very little milk is ready, if again quickly covering the bottom left longer fire.
5 º) When the milk has thickened enough to take a mold and prevent sticking Rub with a little sunflower oil (you will not notice the taste and fine desmoldará) dipping a paper towel. Then pour the mixture into the pan and let cool in it. After the lid and refrigerator until the mixture has completely curd (gets as gelatin). It may take 2 to 4 hours before it thickens and the longer you stay in the harshest cold will.
6th) cut into pieces and fried milk curd and pass first in flour, then beaten egg. Then fry the pieces of breaded fried milk in hot oil for 1 minute or so (until you see golden on both sides).
7th) Then take the oil and put the fried milk on a plate with paper towels to absorb excess moisture. Then in another bowl mix the sugar we had booked (two tablespoons) with cinnamon powder (do not add too much or you will kill all flavors) and we are passing pieces of fried milk that involved well in the mix. And presto ... out of the kitchen and to eat! Calientes are richer!
To eat:
This recipe makes four servings of fried milk good, but as you get to the recipe you might want to double the quantities and so have for more days. If you prepare more fried milk store in the fridge tightly covered and of course without going through the egg and flour (always do this just before frying the fried milk).
It is important to change the pot so that the little milk that you were able to "grab" (paste) to the bottom and the pot does not cause the fried milk after being beating constantly while you cook the flour.
It is important to be attentive to the time when the milk will begin to boil remove from heat before it boils. The reason is that when boiled milk changes its taste and I do not like. It is best to remove the fire just before and so milk (milk and fried) remain much fresher taste.
Remember that the cornstarch does not dissolve well in hot liquids and tends to form lumps. Therefore it is important to reserve a portion of cold milk to dissolve cornstarch smoothly.
You can use the template of your choice for fried milk, you usually use one square and not too big so that the milk has at least one finger high. But it is a matter of taste;)
Hope you like the recipe and enjoy at the table with this rich dessert. Greetings from my kitchen.
This recipe makes four servings of fried milk good, but as you get to the recipe you might want to double the quantities and so have for more days. If you prepare more fried milk store in the fridge tightly covered and of course without going through the egg and flour (always do this just before frying the fried milk).
It is important to change the pot so that the little milk that you were able to "grab" (paste) to the bottom and the pot does not cause the fried milk after being beating constantly while you cook the flour.
It is important to be attentive to the time when the milk will begin to boil remove from heat before it boils. The reason is that when boiled milk changes its taste and I do not like. It is best to remove the fire just before and so milk (milk and fried) remain much fresher taste.
Remember that the cornstarch does not dissolve well in hot liquids and tends to form lumps. Therefore it is important to reserve a portion of cold milk to dissolve cornstarch smoothly.
You can use the template of your choice for fried milk, you usually use one square and not too big so that the milk has at least one finger high. But it is a matter of taste;)
Hope you like the recipe and enjoy at the table with this rich dessert. Greetings from my kitchen.
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