Leche Frita

Ingredients

Milk

2 cups

Granulated sugar

1/2 cup, divided

Cornstarch

1/4 cup

Cinnamon stick

1

Lemon peel

1 strip

All-purpose flour

1/2 cup

Eggs

2, beaten

Breadcrumbs

1 cup

Vegetable oil

for frying

Ground cinnamon

1 teaspoon, for dusting

Granulated sugar

2 tablespoons, for dusting

Instructions

1. In a medium saucepan, combine the milk, 1/4 cup of granulated sugar, cornstarch, cinnamon stick, and lemon peel. Stir until the sugar and cornstarch are fully dissolved.
2. Heat the mixture over medium heat, stirring constantly until it thickens to a custard-like consistency, about 10-15 minutes.
3. Remove the saucepan from the heat and pour the custard into a square dish lined with plastic wrap. Smooth the top and allow it to cool to room temperature.
4. Once cooled, refrigerate the custard for at least 2 hours or until firm.
5. After the custard has set, cut it into squares or rectangles.
6. Prepare your breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
7. Dip each custard square first into the flour, then into the beaten eggs, and finally coat with breadcrumbs, ensuring they are well-coated.
8. In a large frying pan, heat vegetable oil over medium-high heat. Fry the squares in batches until they are golden brown on all sides, approximately 3-4 minutes per side.
9. Using a slotted spoon, transfer the fried leche frita onto paper towels to drain excess oil.
10. In a small bowl, mix together the ground cinnamon and 2 tablespoons of granulated sugar. Dust the fried leche frita generously with this mixture before serving.