Leche Frita

Recipe Ingredients

1/2 cup	31g / 1.1oz	Cornstarch
3 cups	711ml	Milk
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
2		Vanilla beans
2		Eggs - beaten (large)
1 cup	146g / 5.1oz	Fine dry bread crumbs
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Vegetable oil
3/4 teaspoon	3.8ml	Ground cinnamon

Recipe Instructions

Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and keep stirring until the cornstarch is completely dissolved. Stir in the remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans lengthwise and scrape the little seeds into the mixture. Over high heat, bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes, until the mixture thickens heavily. Remove the vanilla beans and wash and dry them for another use. Pour the mixture into a shallow glass baking dish (about 8-inches square) and smooth the top with a spatula until even. Cover and refrigerate for 4 hours, until quite firm.

With a knife dipped into hot water, cut the custard into approximately 1 1/4-inch squares. Dip the squares first into the beaten egg and then in the bread crumbs. Place the prepared squares onto a sheet of waxed or parchment paper.

In a heavy 10- to 12-inch skillet, heat the butter and oil over medium heat. When the foam begins to subside, add half of the custard squares and brown for about 2 minutes on each side, turning them over carefully with a large metal spatula. Transfer to a warm serving platter and cook the remaining squares in the same way. Serve, sprinkled with the remaining tablespoon of sugar and the cinnamon.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6264 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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