Leche Frita
Crispy fried milk custard squares dusted with cinnamon and sugar—a beloved Spanish dessert with a creamy inside and golden-brown exterior. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 3g
Ingredients
- 2 cups whole milk
- ½ cup sugar, divided
- ½ cup cornstarch
- 1 teaspoon cinnamon
- 2 cups olive oil
- ¼ teaspoon salt
Instructions
- 1
Pour 2 cups of milk into a medium saucepan. Add 0.5 cup of sugar and 0.25 teaspoon of salt. Stir with a whisk until the sugar dissolves, about 1 minute.
- 2
Pour 0.5 cup of cornstarch into a small bowl. Slowly add 0.5 cup of cold milk to the cornstarch, stirring with a whisk until no lumps remain—the mixture should look like smooth, thick cream.
- 3
Place the saucepan over medium heat and bring the milk to a simmer, stirring often, until tiny bubbles form around the edges and steam rises from the surface, about 5 minutes.
- 4
Slowly pour the cornstarch mixture into the hot milk while whisking constantly to prevent lumps. Keep whisking for 2 minutes until the mixture thickens and looks like pudding.
- 5
Remove the saucepan from heat. Pour the custard onto a parchment-lined baking sheet, spreading it with a rubber spatula into an even layer about 0.5 inch thick. Let it cool for 15 minutes until it firms up.
- 6
Once the custard has cooled and is firm to the touch, use a knife to cut it into 2-inch-by-2-inch squares. A bench scraper or thin spatula helps lift each square without breaking.
- 7
Pour 2 cups of olive oil into a large skillet or deep saucepan. Heat over medium-high heat until the oil shimmers and a wooden spoon handle dipped in it shows tiny, rapid bubbles, about 3 minutes.
- 8
Working carefully, slide 3 or 4 custard squares into the hot oil using a slotted spoon or thin spatula. Fry for 1 to 2 minutes on the first side until the surface turns golden brown and looks like caramel.
- 9
Flip each square gently with a slotted spoon or spatula. Fry the other side for 1 to 2 minutes until it also turns golden brown. Transfer the fried squares to a plate lined with paper towels.
- 10
Repeat with remaining custard squares, working in batches so the oil stays hot. You should have 8 to 10 golden squares total.
- 11
Mix 1 teaspoon of cinnamon with 2 tablespoons of sugar in a small bowl, stirring with a spoon until well combined.
- 12
Sprinkle the cinnamon-sugar mixture generously over all the warm fried custard squares while they are still hot—the sugar will stick to the crispy surface. Serve immediately.
Tools you’ll need
- medium saucepan
- small bowl
- whisk
- rubber spatula
- parchment paper
- baking sheet
- knife or bench scraper
- large skillet or deep saucepan
- slotted spoon or thin spatula
- paper towels
- plate
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