Spanish leche frita: A creamy delight goes global

Leche frita, or fried milk, has gained global popularity due to its unique texture and simplicity of preparation. It originates from northern Spain, notably from the regions of Castile and León, although today it is enjoyed throughout the country.

The tradition of preparing leche frita goes back hundreds of years, when nuns in monastery kitchens created simple, satisfying dishes from readily available ingredients. The characteristic of leche frita combines a delicate, creamy interior with a crispy, golden crust, achieved through breading and deep frying. This dessert is often served with cinnamon and sugar, giving it a unique aroma. It is an ideal choice for both a daily dessert and an elegant gathering.

Preparing fried milk isn't complicated. You can easily find all the necessary ingredients in your kitchen cupboard.

Ingredients needed to prepare leche frita:

• About 500 mL of milk,
• 125 mL of sugar,
• 125 mL of all-purpose flour,
• 125 mL of cornstarch,
• 1 vanilla bean (or a teaspoon of vanilla extract),
• Zest from half a lemon,
• A pinch of salt,
• An egg for breading,
• Additional flour for coating,
• Vegetable oil for frying,
• Cinnamon and sugar for sprinkling.

Preparation:

1. Heating the milk: In a saucepan, heat the milk (reserving about 125 mL to dissolve the flour), adding the vanilla bean, lemon zest, and a pinch of salt. Bring to a boil, then set aside for 10 minutes to let the ingredients release their aromas.
2. Preparing the mixture: In a separate bowl, mix the remaining milk with all-purpose flour and cornstarch until smooth. Add sugar and mix thoroughly.
3. Combining ingredients: Remove the vanilla and lemon zest from the heated milk. Pour the milk mixture with flour into the pot, stirring constantly to avoid lumps. Cook over low heat until the mixture thickens and starts pulling away from the pot's sides.
4. Cooling: Transfer the mixture to a rectangular mold lined with parchment paper. Spread evenly and refrigerate for several hours until set.
5. Cutting and breading: Once the mixture has hardened, cut it into squares or rectangles. Coat each piece in flour and then dip in the beaten egg.
6. Frying: Fry the pieces to a golden colour on both sides in heated oil. After frying, drain on a paper towel.
7. Serving: Sprinkle leche frita with a mixture of cinnamon and sugar. It can be served warm or cold – it tastes delicious in both versions!

Leche frita can be served simply or enhanced with unique decorations and glazes, giving it even more character. Here are some ideas on how to decorate this delicacy to impress in both taste and appearance.

Ingredients for a classic caramel glaze:

• 125 mL of sugar,
• About 60 mL of heavy cream,
• 2 tablespoons of butter.

Preparation of caramel glaze:

1. Melting the sugar: In a saucepan over low heat, dissolve the sugar, stirring until you achieve a golden colour. Be careful not to burn it.
2. Adding cream: Slowly pour in the cream, stirring continuously (watch out for steam and hot caramel!). The mixture should be smooth.
3. Adding butter: Finally, add the butter and stir until the glaze achieves a velvety consistency. Set aside to cool slightly.

Decorating leche frita:

1. Drizzle the fried milk pieces with warm caramel glaze, allowing it to gently flow down the sides.
2. Add a pinch of sea salt on top to enhance the caramel flavour.
3. You can decorate the dessert with fruits such as raspberries, blueberries, or strawberries, which will add freshness.

Other glaze and decoration variants:

• Chocolate: Melt chocolate with a bit of milk, then drizzle over the leche frita.
• Fruit: Prepare a fruit puree sauce, e.g., from mango or strawberries, adding a bit of sugar and lemon juice.
• Ice cream: Serve fried milk with a scoop of vanilla ice cream, contrasting warm and cold.

Leche frita with decoration is a true feast for the senses, perfect for family gatherings or special occasions. Each bite of this dessert is an explosion of flavour you won't forget!