Description
Crispy Spanish dessert with a silky, cinnamon-scented center, perfect for fried treat lovers.
Ingredients
Scale
- 1,000 ml (4 cups) whole milk
- 120 g (½ cup) granulated sugar
- 120 g (1 cup) cornstarch
- 30 g (¼ cup) all-purpose flour
- 30 g (2 tbsp) unsalted butter
- 1 large egg
- 1 large egg yolk
- Zest of 1 lemon
- 1 small cinnamon stick
- 2 g (½ tsp) fine sea salt
- 100 g (1 cup) all-purpose flour (for coating)
- 2 large eggs (beaten, for dredge)
- 120 g (1½ cups) fresh or day-old breadcrumbs
- Neutral frying oil (vegetable or peanut)
Instructions
- Pour the milk into a saucepan with the lemon peel and cinnamon stick; heat until a simmer, then let steep.
- Whisk together cornstarch, flour, sugar, and salt in a bowl until smooth.
- Return warm milk to saucepan, add dry mix, egg, yolk, and butter. Whisk and cook until thick.
- Pour hot custard into a lined pan, smooth the top, and chill in the fridge for at least 2 hours.
- Turn the custard onto a cutting board and slice into rectangles, then rest pieces on a rack.
- Arrange flour, beaten eggs, and breadcrumbs in shallow dishes; dredge each piece for double coating.
- Heat oil in a deep skillet to 175°C (350°F) and fry pieces until golden, about 3–4 minutes.
Notes
For best texture, use day-old breadcrumbs and avoid overcrowding while frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 33g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg