This fried milk, known as leche frita, has been a treasured Sunday morning indulgence in my kitchen for years. I first discovered a version of this in a small Cantabrian bakery during a rainy trip to northern Spain; the warm, citrus-scented block of custard that was crisp on the outside and velvet-smooth inside felt like a tiny, perfect miracle. Back home I played with the spices and balance of starches until I landed on the texture my family loved: a custard firm enough to slice, but tender enough to melt in your mouth.

What makes this preparation special is its bright citrus notes and the contrast of textures — a light, golden crust gives way to a creamy, fragrant interior that tastes of milk, cinnamon and a whisper of orange and lemon. I often make a double batch and hide a few pieces for myself, warmed briefly in a low oven. They carry well to picnics and always vanish first when guests arrive.

Ingredients

• Whole milk: 3 1/2 cups — full-fat milk gives the creamiest texture and carries the citrus and cinnamon flavors best. I use a local brand when possible, but any whole milk works.
• Powdered sugar: 1/4 cup — finer than granulated, it dissolves quickly into the starch mixture and helps make a silky custard.
• Egg yolks: 2 large yolks — enrich and stabilize the custard; if you need an egg-free custard, increase starch as noted in the notes.
• Cornstarch: scant 1/3 cup for the custard plus 1/2 cup for coating — cornstarch is key for a smooth, set interior and a light coating.
• All-purpose flour: a little over 1/3 cup — combined with starch it produces the classic chewy-yet-tender interior.
• Citrus zest: zest of 2 lemons and 1 orange — remove the bitter white pith; the oils in the zest perfume the milk while infusing.
• Cinnamon sticks: 2 sticks — simmered in the milk for warm background spice.
• Butter: 2 tbsp — greases the pan and adds a subtle richness to the cooled block.
• Vanilla: 2 tsp vanilla extract or paste — anchors the flavors; use paste if you prefer visible specks.
• Optional extracts: 1/2 tsp orange emulsion and 1/2 tsp lemon oil — concentrated flavor boosters you can omit if unavailable.
• Egg wash & coating: 3 whole eggs beaten and 1/2 cup cornstarch for dredging — ensures a crisp golden exterior.
• Frying oil: about 1 1/2 cups oil (use a small saucepan) — neutral oil with a smoke point above 350°F is best (vegetable, canola, or sunflower).
• Cinnamon sugar: 1 cup granulated sugar mixed with 2 tsp ground cinnamon — toss pieces hot for best adhesion.

Instructions

Infuse the Milk: Pour about 2 1/2 cups (2 1/2 c) of the milk into a medium saucepan with the lemon and orange zests and the cinnamon sticks. Bring to a gentle boil over medium heat, then reduce to a low simmer and cook 5–10 minutes, stirring occasionally. Remove from heat and let steep 15 minutes to extract oils from the zest and warm spice from the cinnamon. Strain through a fine-mesh sieve into a bowl and reserve. If the volume is less than 2 1/2 cups after straining, measure and add the difference later. Make the Thickening Mixture: In a separate bowl, whisk together the remaining 1 cup of milk with the egg yolks, scant 1/3 cup cornstarch, slightly over 1/3 cup all-purpose flour and 1/4 cup powdered sugar plus a pinch of salt until smooth and lump-free. This mixture prevents lumps when combined with the hot milk. Cook the Custard: Return the strained infused milk to the stove over medium heat. Whisk in the starch/flour/egg mix slowly, stirring constantly. Continue to cook, stirring vigorously, until the mixture thickens and starts to bubble — about 2–3 minutes at a low simmer. Keep stirring to prevent sticking; the mixture should cling to the spoon. Remove from heat and stir in 2 tbsp butter, 2 tsp vanilla, 1/2 tsp orange emulsion (optional) and 1/2 tsp lemon extract (optional). Set the Block: Grease an 8x8-inch baking pan with the 2 tbsp butter. Pour the hot custard into the pan, smooth the surface, and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully set, at least 4–5 hours or overnight for best results. Slice and Prepare: Turn the set custard block out onto a cutting board. Slice into 12–14 bars or squares, keeping them uniform for even frying. Prepare a shallow bowl of cornstarch and whisk the 3 whole eggs in another bowl for the wash. Fry and Sugar-Coat: Heat about 1 to 1 1/2 cups of neutral oil in a small saucepan to 350°F (use a thermometer). Dredge each custard piece first in cornstarch, then in the beaten eggs, and carefully fry 1.5–2 minutes per side until golden. Drain on paper towels briefly, then immediately toss in the cinnamon-sugar to coat. Serve warm or at room temperature.

Storage Tips

Keep leftover pieces in a shallow airtight container lined with parchment to avoid sticking; refrigerate for up to three days. To reheat, use a low 300°F oven for 6–8 minutes until warmed through, which maintains crispness. If you need longer storage, freeze the set, uncoated custard block wrapped tightly in plastic and foil for up to two months. Thaw in the refrigerator overnight before slicing and coating for frying to avoid excess moisture in the oil.

Ingredient Substitutions

For egg-free custard, replace the 2 yolks with an extra 1/4 cup (approximately 2 oz) cornstarch and 1/4 cup all-purpose flour; whisk well and proceed the same way — texture will be slightly less rich. For gluten-free, substitute the all-purpose flour with 1:1 gluten-free flour blend (rice + starch blends work well) and verify the mix sets firmly. Use coconut or oat milk for a dairy-free variation but expect a subtle flavor change; add a bit of melted vegan butter for richness.

Serving Suggestions

Serve warm with a dusting of extra cinnamon sugar and a side of thick yogurt or vanilla ice cream for a breakfast-treat twist. For a casual dessert platter, add fresh berries and a drizzle of honey. These bars also pair beautifully with strong coffee or a Spanish-style cortado. Garnish with a thin strip of candied orange peel for an elegant finish.

Cultural Background

Leche frita originates from northern Spain, particularly popular in regions such as Castilla y León and Galicia, where simple ingredients were transformed into comforting desserts. Traditionally made during festivals and family gatherings, it showcases humble pantry staples — milk and starch — elevated with citrus and cinnamon. Variations across Spain may include wine, anise, or even a dusting of powdered sugar instead of cinnamon sugar.

Seasonal Adaptations

In winter, boost warm spices with a pinch of ground clove or nutmeg. In spring or summer, increase the citrus zest and serve with macerated strawberries to lighten the dish. For holiday occasions, swap the cinnamon sugar for a mixture of crushed toasted hazelnuts and sugar for a nutty crunch that complements the creamy interior.

Meal Prep Tips

Make the custard block a day ahead and refrigerate fully. Slice and keep pieces on a tray covered with plastic wrap; coat and fry just before serving for optimal texture. If transporting, pack the chilled uncoated pieces and the coating separately; fry at your destination for that fresh-out-of-the-pan experience.

Every time I prepare these, I’m reminded how a few humble ingredients can create something unexpectedly joyful. Share them warm and watch as the simple ritual of frying and coating becomes the highlight of any gathering.