How to make
Heat 3 cups (600 ml) of milk with sugar. In the rest, beat the starch and cinnamon with a pinch of salt.
When the milk is ready to boil, pour the flour mixture in it, while stirring constantly.
Add the cinnamon and boil it over medium heat for 12 minutes, while stirring constantly. If it starts to burn on the bottom, immediately reduce the heat.
A thick dairy cream should be obtained.
Pour the cream into a silicone mold - 10″x10″ (25x25 cm) or similar dimensions. The goal is for the layer to be 0.8″ (2 cm) thick.
Allow it to cool and refrigerate it for 2 hours or until it has set well enough.
Turn the layer of the firm cream onto a kitchen cutting board and cut it into approximately 24 portions.
Roll each piece in flour and then in the beaten egg and fry them in plenty of oil until they aquire a golden brown color.
Roll the prepared portions of leche frita in about 210°F (100 g) of sugar, mixed with cinnamon. Do this while they're still warm.
Enjoy!
* Leche Frita is a traditional Spanish dessert, obligatorily prepared during the Easter holidays, but also throughout the year.
Its base is milk, sugar, starch and flour, similar to ordinary cream, with the difference that the amount of thickening ingredient, which is flour or starch is more, with which a thicker consistency is achieved.
This allows it to be cut into pieces and then breaded and rolled in sugar and cinnamon. Hence the name of the dessert - leche frita, which means fried milk.
