👨‍🍳 조리법

1. 1

   Infuse the milk: In a medium saucepan, combine 1 liter of whole milk, 150g of granulated sugar, the cinnamon stick, and the strip of lemon zest. Heat gently over medium-low heat, stirring occasionally, until the sugar has dissolved and the milk is steaming but not boiling. Remove from heat, cover, and let it steep for at least 15 minutes to allow the flavors to infuse.

   ⏱️ 15 minutes
2. 2

   Prepare the cornstarch slurry: While the milk is infusing, in a separate bowl, whisk together the 150g of cornstarch with about 100ml of the infused milk (once it's cool enough to handle) until you have a smooth, lump-free paste. This prevents lumps when adding it to the hot milk.

   ⏱️ 5 minutes
3. 3

   Thicken the custard: Remove the cinnamon stick and lemon zest from the infused milk. Reheat the milk gently over medium heat. Gradually whisk the cornstarch slurry into the warm milk. Continue to cook, whisking constantly, until the mixture thickens considerably to a very thick, pudding-like consistency. It should pull away from the sides of the pan and hold its shape when you run a spatula through it. This will take about 5-10 minutes. Be patient and keep whisking to prevent scorching.

   ⏱️ 10 minutes
4. 4

   Chill the custard: Lightly grease a shallow rectangular dish or baking pan (approximately 8x8 inches or similar). Pour the thickened custard into the prepared dish, spreading it evenly with a spatula. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until completely firm and set.

   ⏱️ 3-4 hours
5. 5

   Prepare for frying: Once the custard is firm, prepare your dredging station. In one shallow dish, place the 150g of all-purpose flour. In a second shallow dish, whisk the 2 large eggs. In a third shallow dish, combine the remaining 50g of granulated sugar with 1 teaspoon of ground cinnamon for the final coating.

   ⏱️ 10 minutes
6. 6

   Cut and coat the custard: Carefully invert the firm custard onto a cutting board. Cut it into desired portions, typically squares or rectangles about 2 inches by 2 inches. Gently dredge each piece first in the flour, shaking off excess. Then dip it into the whisked egg, ensuring it's fully coated. Finally, coat it generously in the cinnamon-sugar mixture.

   ⏱️ 15 minutes
7. 7

   Fry the leche frita: Heat about 3-4 inches of neutral oil in a deep pot or Dutch oven to 180°C (350°F). Carefully lower a few coated custard pieces into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crisp. Use a slotted spoon to remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

   ⏱️ 10 minutes
8. 8

   Serve: Dust the warm fried leche frita with a little extra cinnamon sugar if desired. Serve immediately while still warm and crisp.

   ⏱️ 5 minutes