Leche Frita

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Repeat with remaining custard squares, working in batches so the oil stays hot. You should have 8 to 10 golden squares total.

Step 11

Mix 1 teaspoon of cinnamon with 2 tablespoons of sugar in a small bowl, stirring with a spoon until well combined.

Step 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.