{"id":580,"date":"2021-11-02T12:53:00","date_gmt":"2021-11-02T12:53:00","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=580"},"modified":"2021-11-02T12:54:25","modified_gmt":"2021-11-02T12:54:25","slug":"leche-frita","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/580","title":{"rendered":"Leche Frita"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>This Basque dessert is in fact a very thick vanilla and lemon-flavoured custard, which is then cut up into small pieces, coated in breadcrumbs and deep-fried, then dusted in cinnamon sugar. To me, it\u2019s the perfect accompaniment to a caf\u00e9 con leche at any time of day.<\/p><cite>Rick Stein<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500ml\/18fl oz milk<\/li><li>\u00bd lemon, finely grated zest only<\/li><li>1 large vanilla pod, split open and the seeds scraped out<\/li><li>4 large free-range egg yolks<\/li><li>100g\/3\u00bdoz caster sugar<\/li><li>30g\/1oz plain flour<\/li><li>40g\/1\u00bdoz cornflour<\/li><li>vegetable oil, for deep-frying<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the crunchy coating<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>40g\/1\u00bdoz plain flour<\/li><li>2 large free-range eggs, beaten<\/li><li>200g\/7oz breadcrumbs (e.g. panko)<\/li><li>25g\/1oz caster sugar<\/li><li>\u00bc tsp ground cinnamon<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Grease a 19cm\/7\u00bdin shallow square baking tin with a little oil.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Put the milk, lemon zest, vanilla pod and its seeds into a non-stick pan and bring to the boil. Remove from the heat and set aside for one hour to infuse.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Put the egg yolks, sugar, flour, cornflour and a small splash of the milk into a bowl and mix to a smooth paste with a wooden spoon. Bring the rest of the milk back to the boil and gradually strain it over the egg yolk mixture, stirring all the time. Return the mixture to a clean pan and place over a medium heat. Cook, stirring constantly, for 5-6 minutes, or until you have a very thick custard. Pour the mixture into the tin and set aside to cool. Chill for a minimum of two hours or overnight until really firm.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>To finish, turn the set custard out onto a board and cut into 5cm\/2in squares, then cut each square diagonally in half into triangles.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Put the flour, beaten eggs and breadcrumbs into three shallow dishes.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Dip four triangles at a time into the flour, then the beaten egg and then the breadcrumbs, making sure they take on a good coating. Carefully drop them into the hot oil and fry for 2\u00bd minutes or until crisp and golden-brown. Remove with a slotted spoon and leave to drain on a tray lined with plenty of kitchen paper.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Mix the caster sugar and cinnamon powder together, sprinkle over both sides of the custard triangles and serve straight away.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Rick Stein&#8217;s take on a Spanish fried custard dessert.<\/p>\n","protected":false},"author":2,"featured_media":581,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[93,12,150,149],"class_list":["post-580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-custard","tag-dessert","tag-fried","tag-milk"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=580"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/580\/revisions"}],"predecessor-version":[{"id":583,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/580\/revisions\/583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/581"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}