Frittered Coffee Milk (Leche Frita de Café)
recipe

A delicious twist on a classic dessert, combining the flavors of coffee and creamy goodness.
Preparation Time: 20 minutes (plus chilling overnight)
Serving Size: 12 pieces
Ingredients:
- 65 g cornstarch
- 65 g sugar
- A pinch of salt
- 0.5 tsp vanilla powder
- 1-2 tbsp instant coffee (to taste)
- 500 ml milk
- 200 g all-purpose flour
- 2 eggs
- About half a pack of LU Bastogne cookies (or similar cinnamon-flavored cookies)
- About 500 ml canola oil for frying
Instructions:
1. In a saucepan, mix cornstarch, sugar, salt, vanilla powder, and instant coffee.
2. Add the milk to the mixture and heat over medium heat, whisking until it boils and thickens.
3. Continue whisking for another 1-2 minutes until the mixture becomes a thick pudding.
4. Line a shallow dish with plastic wrap and pour the pudding over it. Cover with plastic wrap directly on the surface. Chill in the refrigerator overnight.
5. Prepare the breading: Place all-purpose flour in one bowl, whisk the eggs in another bowl, and crush the cookies into crumbs in a third bowl.
6. Lightly dust a cutting board with flour and turn out the set pudding onto it. Cut into about 12 pieces.
7. Roll each piece first in the flour, then dip in the egg, and finally coat with cookie crumbs.
8. Heat oil in a frying pan to about 180°C (350°F).
9. Fry the pieces one at a time for 8-10 seconds on each side until golden brown.
10. Remove the fried pieces and place them on paper towels to absorb excess oil.
11. Serve immediately while crispy. Enjoy as a dessert!
Nutritional Information (per piece):
Calories: 120
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 30 mg
Sodium: 20 mg
Total Carbohydrates: 14 g
Dietary Fiber: 0.5 g
Sugars: 4 g
Protein: 2 g

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