đLECHE FRITA muy CREMOSA. Exquisita y fĂĄcil de hacer.
Recipe Information
Leche Frita
Cultural Context
Leche Frita, or 'fried milk', hails from Spain, particularly popular in the regions of Castilla y LeĂłn. Traditionally served as a dessert, it showcases the ingenuity of Spanish cuisine in transforming simple ingredients into a delightful treat. This dish is often enjoyed during festivals and family gatherings, embodying the warmth of home cooking. Today, variations exist across Latin America and Spain, where it may be served with different toppings or flavors, reflecting local tastes.
milk
đ„Healthier: almond milk
đ°Cheaper: whole milk
Almond milk is lower in calories and suitable for lactose-intolerant individuals.
sugar
đ„Healthier: honey
đ°Cheaper: brown sugar
Honey offers a natural sweetness with a unique flavor.
egg yolks
đ„Healthier: flaxseed meal
đ°Cheaper: whole eggs
Flaxseed meal provides a vegan alternative.
flour
đ„Healthier: whole wheat flour
đ°Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
Calentar 1 litro of leche in a pot.
Add 200 gr of harina and 120 gr of azĂșcar to the milk, stirring continuously until it thickens.
Incorporate 2 huevos into the mixture, mixing well.
Add canela en rama and una piel de limĂłn for flavor.
Once the mixture is thick, pour it into a dish and let it cool.
Once cooled, cut the mixture into portions.
Fry the portions in oil until golden brown.
Serve sprinkled with canela molida and additional azĂșcar.
Cooking Techniques
Spice Level:
đ¶ïžđ¶ïžđ¶ïžAllergens
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