Spanish Fried Milk Squares with Cinnamon Sugar

What you need

• 500 ml (2 cups) whole milk
• 100 g (1/2 cup) granulated sugar, 80 g for the custard, 20 g for rolling
• 100 g (3/4 cup plus 1 tbsp) all-purpose flour, 60 g for the custard, 40 g for dredging
• 1 cinnamon stick
• 1 strip of lemon peel, no white pith
• 1 pinch salt
• 2 large eggs, beaten
• 500 ml (2 cups) mild olive oil, for frying
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Lightly oil an 18 cm (7 in) square dish or line it with plastic wrap.

2. 2

   Heat 400 ml of the milk with the cinnamon stick and lemon peel until steaming. Take it off the heat and steep for 10 min, then remove the cinnamon and peel.

3. 3

   Whisk 60 g of the flour, 80 g of the sugar and the salt into the remaining 100 ml of cold milk until no lumps are left.

4. 4

   Return the infused milk to medium-low heat. Pour in the flour mixture, whisking constantly.

5. 5

   Cook, stirring, until the custard is very thick and pulls away from the sides of the pan, 6-8 min. The flour must cook through, so do not stop early.

6. 6

   Scrape the custard into the dish and smooth the top. Press plastic wrap onto the surface.

7. 7

   Cool for 30 min, then chill until completely firm, at least 3 h.

8. 8

   Turn the custard out onto a board and cut it into 12 squares or rectangles.

9. 9

   Put the remaining 40 g of flour on a plate and the beaten eggs in a shallow bowl. Coat each piece in flour, then dip it in egg.

10. 10

    Pour the oil into a wide frying pan and heat to 175 °C (350 °F).

11. 11

    Fry the pieces in batches, turning once, until golden on both sides, 1-2 min per side. Drain on paper towels.

12. 12

    Mix the remaining 20 g of sugar with the ground cinnamon. Roll the warm pieces in it and serve right away.

Imported from pachakam.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.