Leche Frita

1. 1

   Bring the milk with the lemon peel and the cinnamon stick to a boil.

2. 2

   Lower the heat and simmer 10 minutes.

3. 3

   In a saucepan, beat the egg yolks with a wire whisk until they are lemon colored.

4. 4

   Beat in the granulated sugar, then the cornstarch.

5. 5

   Stir in a few tablespoons of the hot milk, then gradually stir in the rest.

6. 6

   Cook over moderate heat, stirring constantly, until thickened and smooth.

7. 7

   Remove at the first sign of a boil.

8. 8

   Discard the lemon peel and cinnamon stick.

9. 9

   Give the custard a vigorous stir to release steam, then pour into a greased 8-inch square pan.

10. 10

    Let cool, undisturbed, then refrigerate until the custard becomes hard.

11. 11

    Cut the custard into 2-inch squares, dip them in the beaten egg, then coat with bread crumbs.

12. 12

    Fry in very hot oil, at least 1/2 inch deep.

13. 13

    Drain, dust with a mixture of powdered sugar and cinnamon, and serve immediately.

14. 14

    Leche Frita can be kept warm if necessary for about 30 minutes in a 200F oven.

* Per serving · 4 servings · Values may vary.

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