Leche Frita

Ingredients

• 800ml milk
• 100g sugar
• lemon peel
• orange peel
• cinnamon
• vanilla bean, split; seeds scraped
• 200ml milk
• 100g cornstarch
• 2 eggs, beaten
• flour
• canola oil, for frying
• cinnamon sugar

Instructions

1. Bring 800ml milk, sugar, lemon peel, orange peel, cinnamon, vanilla pod and vanilla seeds to a boil. Remove from the heat and infuse for 10 minutes, then remove the aromatics.
2. Whisk the remaining milk with the cornstarch until smooth.
3. Return the infused milk to the heat. When it boils, whisk in the slurry continuously until the mixture is pudding-thick. Remove from the heat and continue to stir for 1–2 minutes.
4. Line a dish with food wrap, pour in the custard, and press food wrap onto its surface. Refrigerate for at least 10 hours, preferably overnight.
5. Turn out the firm custard and cut it into cubes. Coat each cube in flour, then egg, then flour again.
6. Fry the pieces on both sides in oil at 180°C or hotter. Drain briefly, then coat in cinnamon sugar. Serve warm.