“Leche frita” (Fried milk) on Custard au Anisette

INGREDIENTS AND DIRECTIONS FOR THE FRIED MILK

• 33.81 Ll. oz milk
• 1 cinnamon stick
• Orange peel s/c
• 6.17 oz. sugar
• 3.53 oz. starch (Cornstarch)
• Tbs. flour
• 2 eggs, beaten
• Tbs. oil
• Tbs. sugar

Set 8.45 Ll. oz cold milk aside and bring the rest of the milk to a boil with the cinnamon stick and the orange peel. Add the sugar and dissolve it well. Let themilk stand for some minutes and strain it to remove the cream, the orange peel, and the cinnamon stick.

Dilute the starch with the previously reserved coldmilk and add it to the preparation made before, and then let it boil until it gets thicker. Spread the dough out with 0.78-1.18 thickness on a container. Cover with cling film and let it chill.

Cut into pieces in any shape and size at choice, coat with Llour Lirst, and then dip in beaten eggs. Fry them in generous hot oil.
When the pieces turn brown take them out, and toss in a mixture of sugar- and cinnamon powder.

INGREDIENTS AND DIRECTIONS FOR THE CUSTARD

• 33.81 Ll. oz. milk
• 8 eggs
• 5.29 oz. sugar
• 1 cinnamon stick
• Lemon peel
• 1 little cup of anisette

Boil the milk together with the cinnamon stick and the lemon peel, let it stand for some minutes. Next, beat eggs and sugar and add them to milk, let it boil stirring until it gets thick. Let it temper, aromatize with the little glass of anisette and let it chill in the fridge.

SERVING

Serve the custard in a soup plate, and then place the pieces of fried milk on top.

NOTE

Fried milk can be tossed in sugar and cinnamon, grated coconut or can be also flambéed
with anisette or Cointreau.