Fried Milk Recipe

In a saucepan, whisk together the cornstarch, flour sugar, and 1/3 of the milk, until well combined and no lumps remain.

Add the rest of the milk, and vanilla, and whisk to combine.

Heat it over medium-low heat, stirring continuously in order to prevent any lump formation or sticking to the bottom.

Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.

When it thickens add butter and stir to combine.

Butter a container and pour in the Leche frita or milk mixture ideally to a depth of 3/4-inch.Take the container accordingly or take more than one container.

Let come to room temperature. Transfer to the refrigerator, covered, for at least 4 hours or preferably overnight.

Remove the Leche frita mixture from the container and cut it into equal size squares.

Whisk the eggs together in a medium bowl, Set aside.

To a large, non-stick pan, add the butter and oil. Heat over medium heat until the butter melts.

Place the flour on a rimmed plate, Coat each Leche frita square with flour, shaking off any excess.

Then dip into the beaten eggs.

Carefully transfer to the hot oil and fry until lightly golden, about 1 minute per side.

Transfer to a paper-towel-lined plate, Repeat with the remaining pieces.

Mix the sugar and Cinnamon powder together to make Cinnamon sugar.

Sprinkle the fried milk with cinnamon sugar. Serve warm or at room temperature.