milk dessert

Try this classic Spanish dessert recipe for a tasty, traditional treat!

Leche Frita Recipe

whole milk (950 ml)

cornstarch (25 g)

Tbs of flour (50 g)

white sugar (100 g)

cinnamon

Lemon peel

tsp vanilla extract (2.5 ml)

olive oil (120 ml)

eggs

Sugar and powdered cinnamon

Whisk together the cornstarch, sugar, and half of the flour.

Add 1 cup of milk and combine. Set aside.

Heat the remaining milk over medium-low heat in a large saucepan until it starts to bubble.

Remove from heat and add the cinnamon stick, lemon peel, and vanilla. Mix and let sit for 5 minutes.

Gradually strain the milk from the saucepan into the mixture from the first step, and stir until combined.

Return to saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens considerably (at least 15 minutes).

Oil a large baking dish and pour the mixture into it. It should be about 3/4 inch (2 cm) deep.

Cover with plastic wrap or wax paper so that it's resting on the surface of the mixture, and refrigerate for a minimum of 4 hours (overnight if possible) until it has solidified.

Turn the cooled mixture out of the pan and cut into small squares.

Heat the olive oil in a frying pan over medium heat, at a depth of about 1/4 inch (1/2 cm)

Beat the eggs in a small bowl. Put the remaining flour in another bowl.

Dip each piece in the beaten eggs and then the flour, to form a light coating.

Fry in the oil for about one minute on each side, until the coating turns golden.

Let cool on a paper towel, then roll in sugar and cinnamon.

Serve fresh or at room temperature, ideally with ice cream!

Most likely to bring back childhood memories? These milk and cereal blondies and brownies.

Milk And Cereal Brownies And Blondies Recipe by Tasty

nonstick cooking spray, for greasing

brown sugar

½ sticks unsalted butter, melted

yellow cake mix

water

gelatin powder

oz cream cheese, room temperature

sugar,

salt

vanilla extract

rice

cocoa powder

peanut butter and chocolate

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Preheat the oven to 350°F (180°C). Grease 2 9 x 13-inch (22 cm x 30 cm) baking pans with nonstick spray and line with parchment paper.

Make the blondies: In a large bowl, combine the brown sugar, melted butter, and eggs.  Mix with an electric hand mixer on medium speed until combined. Add the yellow cake mix and mix on low speed until just combined. Pour the batter into a prepared baking pan and spread evenly.

Make the brownies: Pour the brownie batter into the remaining prepared baking pan and spread evenly.

Bake for 28–30 minutes, or until the blondies are golden brown and slightly crackly and a toothpick inserted in the center of the brownies comes out mostly clean with a few moist crumbs. Let cool completely.

Make the topping: Add the cold water and gelatin powder to a small bowl. Mix with a fork to combine. Set aside while you whip the cream.

In a large bowl, combine the cream cheese, granulated sugar, salt, and vanilla. Mix with an electric hand mixer on medium-high speed until smooth, about 3 minutes.

With the mixer running on low speed, slowly stream in 2½ cups (600 ml) of heavy cream. Once the cream has been incorporated, continue mixing on high speed for about 2 minutes, or until light and fluffy.

Microwave the remaining 3 tablespoons of heavy cream for 15 seconds, then pour on top of the gelatin mixture. Stir with a fork just until the gelatin dissolves.

Add the gelatin mixture to the whipped cream, then whip on high speed for 2 minutes.

Assemble the blondies: Pour half of the whipped cream mixture over the cooled blondies and spread evenly. Sprinkle the crushed fruit cereal over the cream, then top with the whole fruit cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.

Assemble the brownies: Pour the remaining whipped cream over the cooled brownies and spread evenly. Sift the cocoa powder over the cream, then top with the peanut butter and chocolate-flavored cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.

To serve, remove the chilled blondies and brownies from the refrigerator. Lift from the pan and onto a cutting board, then cut each into 12 pieces.

https://vid.tasty.co/output/159838/landscape_480/1581361937

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