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  Added: Oct 31, 2006  •  Visited (677)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Fried Custard Squares
(Leche Frita)
What You Need:
  • ½ cup cornstarch
  • 3 cups milk
  • ½ cup plus 2 tablespoons sugar
  • 2 eggs, lightly beaten
  • 1 cup fine fresh crumbs made from French or Italian bread, trimmed of crusts and pulverized in a blender or torn apart with a fork
  • 4 tablespoons butter
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon ground cinnamon

  • How To Cook:
    1. In a 1½-to 2-quart saucepan, combine the cornstarch and 1cup of the milk and stir until the cornstarch dissolves completely. Stir in the remaining 2 cups of milk and ½ cup of the sugar.

    2. Bring to a boil over high heat, stirring constantly, and cook briskly until the custard mixture comes to a boil and thickens heavily. Pour the custard into a shallow 8- to 9-inch square baking dish, spread it out evenly with a spatula and refrigerate for at least 4 hours, or until it is firm.

    3. With a knife dipped in hot water, cut the custard into 1¼-to 1½-inch squares. Dip the squares into the beaten eggs and then into the crumbs and place them on a sheet of wax paper.

    4. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam begins to subside, add 6 or 8 custard squares and brown them for about 2 minutes on each side, turning them over carefully with a large metal spatula.

    5. Transfer them to a heated serving platter and sprinkle with a mixture of the remaining 2 tablespoons of sugar and the cinnamon. Serve hot.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Butter
    Dish » Cookies


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