Jump to Recipe Print RecipeThere’s something truly magical about the first bite of Leche Frita—imagine sinking your teeth into a delicate piece with a golden-crisp exterior that gives way to a luscious, creamy interior. This traditional Spanish dessert is wonderfully simple, capturing the essence of homemade love with just a handful of ingredients. Whether enjoyed at an Easter celebration or as an afternoon treat, Leche Frita offers the best of both worlds: it’s both a crowd-pleaser and an easy recipe that’s perfect for any home chef looking to elevate their dessert game. Plus, with a gluten-free variation using cornstarch, it’s a delightful option that everyone can savor! Ready to impress your friends and family with this deliciously unique dessert? Let’s dive in! Why is Leche Frita So Irresistible? Golden Crispy Delight: The perfectly fried outer layer gives you that satisfying crunch, ensuring a delightful contrast to the creamy core. Rich Creamy Flavor: Each bite brings an explosion of silky sweetness, enhanced by warm hints of cinnamon and citrus, transporting your taste buds straight to Spain. Versatile Variations: From gluten-free options using cornstarch to exciting flavor twists like chocolate, there’s a Leche Frita for every palate. Effortless Elegance: With minimal ingredients and simple steps, you can impress guests or treat yourself without breaking a sweat! Crowd-Pleasing Dessert: Popular at gatherings or cozy family dinners, it’s a guaranteed favorite that will have everyone asking for seconds! For tips on serving and storage, check out our serving suggestions and make-ahead tips. Leche Frita Ingredients For the Creamy Mixture Whole Milk – Provides the creamy base; use it for the best texture. Granulated Sugar – Adds sweetness to the cream; swap for powdered sugar when coating. Cinnamon Stick – Infuses warm spice flavor; ground cinnamon is a quick substitute. Lemon Peel – Adds bright citrus zest; try using orange peel for a different twist. Orange Peel – Complements the lemon flavor; optional or replace with another citrus. Cornstarch – Helps thicken the mixture; for a gluten-free version, use only cornstarch. All-Purpose Flour – Provides structure; feel free to substitute with a gluten-free flour blend. For the Frying Sunflower Oil – Ideal for frying due to its neutral taste; any similar oil will work. Eggs – Binds the coating; replace with a flax egg for a vegan option. Additional Flour (for coating) – Creates a crispy outer layer when frying. For the Sweet Coating Sugar & Ground Cinnamon (for coating) – Elevates flavor when garnishing the fried pieces; adjust sweetness as desired. Enjoy the easy steps to creating this delicious Leche Frita, a traditional Spanish dessert that everyone will love! Step‑by‑Step Instructions for Leche Frita Step 1: Infuse the Milk In a large saucepan, combine 4 ½ cups of whole milk with ¾ cup granulated sugar, a cinnamon stick, lemon peel, and orange peel. Heat over medium heat, stirring gently until the mixture comes to a gentle boil, then remove it from the heat. Let it cool for about 15 minutes, allowing the flavors to meld beautifully. Step 2: Prepare the Thickening Mixture In another bowl, whisk together ½ cup cornstarch and ½ cup all-purpose flour with the remaining ½ cup of whole milk until smooth. This mixture will help to thicken the infused milk. After 15 minutes, strain the infused milk to remove the peels and cinnamon stick, then gradually mix in the thickening mixture, stirring continuously to avoid lumps. Step 3: Cook the Mixture Return the combined mixture to the saucepan and cook over medium-high heat, stirring constantly for 6-7 minutes. You’ll notice it thickens and begins to bubble softly. Keep stirring until it reaches a creamy, custard-like consistency. Once thickened, remove from heat and pour into a lined baking dish, smoothing the surface with a spatula. Step 4: Chill the Mixture Cover the dish with plastic wrap and place it in the refrigerator for at least 3 hours, or overnight if possible, allowing the leche frita to set fully. Once chilled, the mixture should feel firm when you gently press down on it, making it easier to cut into clean portions later. Step 5: Cut into Portions After the chilling period, remove the set leche frita from the refrigerator. Carefully lift it from the baking dish using the parchment paper, and place it on a cutting board. With a sharp knife, cut it into squares or rectangles, depending on your desired serving size, ensuring you have nice, even pieces. Step 6: Prepare the Coating Set up an assembly line for frying: place a bowl with all-purpose flour, another with beaten eggs, and a third with a mixture of sugar and ground cinnamon. This will help ensure a crisp coating when frying the leche frita. Make sure these bowls are easily accessible for efficiency. Step 7: Fry the Pieces In a large skillet, heat enough sunflower oil over medium-high heat until it reaches about 350°F. Dip each piece of leche frita first in flour, shaking off excess, then into the beaten eggs. Carefully place them into the hot oil and fry in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, approximately 2-3 minutes per side. Step 8: Coat with Sugar Once fried to a beautiful golden-brown, remove each piece from the oil and let them drain briefly on paper towels. While they are still warm, sprinkle the cinnamon-sugar mixture generously on top. This coating adds that final sweet touch that makes your leche frita irresistible. Expert Tips for Leche Frita Constant Stirring: Ensure you stir continuously when thickening the milk to avoid creating lumps; an immersion blender can rescue any stubborn lumps. Oil Temperature: Fry at around 350°F for that perfect crispy texture; use a thermometer to check. If the oil isn’t hot enough, the pieces will soak up oil and become greasy. Batch Frying: Do not overcrowd the skillet; adding too many pieces will reduce the oil temperature, result in longer cooking times, and compromise the texture of your Leche Frita. Proper Coating: Shake off excess flour before dipping in the beaten eggs; this helps the coating adhere better and prevents clumping during frying. Storage Tips: Allow leftover Leche Frita to cool completely before storing in a sealed container lined with paper towels to maintain crispness for up to 5 days. Make Ahead Options Leche Frita is an excellent choice for meal prep, saving you time on busy weeknights! You can prepare the creamy mixture and chill it in the refrigerator for up to 24 hours before frying, allowing the flavors to meld beautifully while setting. Simply follow all the initial steps until you’ve poured the mixture into the baking dish and covered it. When ready to serve, cut the chilled mixture into portions and coat them just before frying, ensuring they stay crispy and delightful. To maintain quality, make sure to store the chilled leche frita in an airtight container lined with parchment paper. Trust me, this way, you’ll have a deliciously homemade dessert ready to impress at a moment’s notice! What to Serve with Crispy and Creamy Leche Frita There’s nothing quite like the joy of creating a delectable feast that ushers in warmth and closeness, making every meal feel truly special. Fresh Berries: Juicy strawberries or blueberries add a bright pop of color and sweetness that beautifully balances the rich flavors of the leche frita. Cinnamon Sugar Doughnuts: These delightful treats echo the warm spice of your dessert, creating a comforting and nostalgic pairing that feels like a hug in food form. Poached Pears: Tender poached pears in a spiced syrup lend a sophisticated touch, complementing the creamy texture and enhancing the dish with fruity notes. Dark Chocolate Sauce: A drizzle of rich, velvety chocolate sauce elevates your leche frita, adding a decadent contrast that chocolate lovers will adore. Espresso or Coffee: A strong cup of coffee or a velvety espresso cut through the sweetness, offering a perfect end to a loving meal. Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside your leche frita for an indulgent and delightful experience that’s simply irresistible. With these pairings, you’ll create a memorable meal filled with warmth, charm, and a delightful mix of flavors! How to Store and Freeze Leche Frita Fridge: Store leftovers in an airtight container lined with paper towels for up to 5 days. This helps absorb any moisture, keeping the Leche Frita as crispy as possible. Freezer: For long-term storage, freeze pieces in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating. Reheating: To reheat, place in a preheated oven at 350°F for about 10 minutes to restore the crispness, or pan-fry in a little oil over medium heat for a fresher taste. Leche Frita Variations & Substitutions Feel free to unleash your creativity and personalize your Leche Frita to suit your taste buds! Gluten-Free: Swap out all-purpose flour for 1 cup of cornstarch alone to maintain a gluten-free option. This helps preserve the delightful texture without sacrificing flavor. Citrus Twist: For a zesty variation, use both lemon and orange peels in the milk infusion. The combination provides a refreshing brightness, perfect for sunny days. Chocolate Indulgence: Add 2 tablespoons of cocoa powder for a chocolatey twist. It brings a rich depth to the creamy layers and is sure to satisfy sweet cravings. Vanilla Delight: Incorporate a teaspoon of vanilla extract into the milk infusion for a warm, aromatic flavor that beautifully complements the cinnamon. Spicy Kick: For a hint of warmth, add a pinch of cayenne pepper or a few drops of chili oil to the batter before frying. This unexpected twist will surprise and delight! Nutty Flavor: Blend in a tablespoon of almond extract to the milk mixture for a nutty fragrance. It pairs remarkably well with the cinnamon and citrus notes. Berries Galore: Top your finished Leche Frita with fresh berry compote or serve alongside fresh strawberries or raspberries for a pop of color and tartness. They balance out the sweetness wonderfully. If you’re looking for more serving ideas or creative pairings, check out our serving suggestions for delightful ways to enjoy your dessert! Leche Frita Recipe FAQs What type of milk works best for Leche Frita? Using whole milk is ideal as it provides a rich and creamy base for the dessert. However, you can substitute with low-fat milk if necessary, though it may slightly alter the final texture. How should I store leftover Leche Frita? To keep your Leche Frita fresh, store it in an airtight container lined with paper towels in the refrigerator for up to 5 days. The paper towels will help absorb excess moisture, which helps maintain a crispy texture. Can I freeze Leche Frita? Absolutely! To freeze Leche Frita, first cut it into portions and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag, where it can be stored for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight before reheating. What if my mixture doesn’t thicken properly? If the mixture doesn’t thicken, ensure you’re cooking it on medium-high heat and stirring constantly. If you notice lumps forming, you can use an immersion blender to smooth it out. Remember, it should thickly coat the back of a spoon after 6-7 minutes of cooking. Are there gluten-free options for making Leche Frita? Yes! For a gluten-free version, simply replace the all-purpose flour with cornstarch. You can even make the entire mixture with cornstarch instead. Just use 1 cup of cornstarch to achieve a similar creamy consistency. Can pets eat Leche Frita? It’s best to keep Leche Frita away from pets. The sugar and milk content can be too rich for them, potentially leading to digestive issues. Enjoy the delicious treat yourself and consider making a special pet-friendly snack instead! Delightful Leche Frita: Creamy Fried Milk for Every Occasion Leche Frita is a delightful Spanish dessert, combining a crispy exterior with a rich, creamy interior—a perfect treat for any occasion. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsChilling Time 3 hours hrsTotal Time 3 hours hrs 35 minutes mins Servings: 8 piecesCourse: DessertCuisine: SpanishCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Creamy Mixture4.5 cups whole milk Provides the creamy base; use it for the best texture.0.75 cups granulated sugar Adds sweetness to the cream; swap for powdered sugar when coating.1 stick cinnamon stick Infuses warm spice flavor; ground cinnamon is a quick substitute.1 piece lemon peel Adds bright citrus zest; try using orange peel for a different twist.1 piece orange peel Complements the lemon flavor; optional or replace with another citrus.0.5 cups cornstarch Helps thicken the mixture; for a gluten-free version, use only cornstarch.0.5 cups all-purpose flour Provides structure; feel free to substitute with a gluten-free flour blend.For the Frying2 cups sunflower oil Ideal for frying due to its neutral taste; any similar oil will work.3 large eggs Binds the coating; replace with a flax egg for a vegan option.1 cup additional flour Creates a crispy outer layer when frying.For the Sweet Coating0.5 cups sugar Elevates flavor when garnishing the fried pieces; adjust sweetness as desired.1 tablespoon ground cinnamon Added to the sugar for coating. Equipment large saucepanMixing bowlCutting Boardsharp knifeSkilletWhiskSpatulaThermometer Method Step-by-Step InstructionsIn a large saucepan, combine whole milk with granulated sugar, cinnamon stick, lemon peel, and orange peel. Heat over medium heat, stirring gently until the mixture comes to a gentle boil, then remove it from the heat. Let it cool for about 15 minutes.In another bowl, whisk together cornstarch and all-purpose flour with the remaining whole milk until smooth. After 15 minutes, strain the infused milk to remove the peels and cinnamon stick, then gradually mix in the thickening mixture.Return the combined mixture to the saucepan and cook over medium-high heat, stirring constantly for 6-7 minutes until it thickens to a custard-like consistency.Cover the dish with plastic wrap and refrigerate for at least 3 hours, or overnight if possible.Once chilled, remove the set leche frita from the refrigerator, and cut it into squares or rectangles.Set up an assembly line for frying with all-purpose flour, beaten eggs, and a mixture of sugar and ground cinnamon.Heat enough sunflower oil in a skillet over medium-high heat. Dip each piece of leche frita first in flour, then in the beaten eggs, and fry until golden brown and crispy, about 2-3 minutes per side.Remove each piece from the oil and let them drain on paper towels. While warm, sprinkle the cinnamon-sugar mixture generously on top. Nutrition Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgSugar: 8gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 0.5mg NotesEnsure to stir continuously when thickening the milk to avoid lumps; an immersion blender can help rescue any stubborn lumps. Allow leftover Leche Frita to cool before storing in a sealed container lined with paper towels to maintain crispness. Tried this recipe?Let us know how it was!