Leche Frita is many Spaniards favourite dessert and popular throughout the country. In the Basque region it’s called tostadas de crema and, as both names suggest, it is fried milk. The milk is formed into a thick custard that is set in the fridge until it can be cut into squares that are coated in flour and egg and deep-fried so it’s crisp on the outside and warm and almost molten on the inside. It can be tricky turning the custard out of the tin without breaking it; I place a large chopping board on top of the tin and invert it, a good tap on the bench then usually shakes it loose.
Makes 16–20 pieces
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