Asian-Style Fried Milk Dessert (Leche Frita)

Updated on July 5, 2020
Edwin Alcantara profile image

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Asian-style fried custard (leche frita)
Asian-style fried custard (leche frita)
5 stars from 1 rating of Asian-Style Fried Milk (Fried Custard)

Fried Milk Dessert

When I was growing up in the Philippines, I remember one day when my godfather invited us to lunch at a Chinese restaurant. While reading the menu, I noticed an item called "fried milk," which seemed both perplexing and intriguing. Out of curiosity, I decided to order it. My godfather explained that it was actually just custard that has been deep-fried. It turned out to be pretty good, and ever since that day it's become one of my favorite desserts.

Since immigrating to the United States, I always look for this item whenever I go to Chinese restaurants, but so far I've never found it. So when I find myself craving it, I just make it at home.

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 6-8 servings

Ingredients

For the custard:

  • 10 grams cornstarch
  • 8 grams vanilla pudding mix
  • 10 grams all-purpose flour
  • 30 grams white granulated sugar
  • 30 grams canned condensed milk
  • 200 grams fresh whole milk

For the coating batter:

  • 30 grams cornstarch
  • 8 grams baking powder
  • 10 grams vegetable oil
  • 100 milliliters water

For frying:

  • 1 cup vegetable oil

Instructions

  1. In a large bowl, mix together the custard ingredients.
  2. Pour the custard mixture into a large pot or saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for at least 1 minute, or until thickened, then remove from heat.
  3. Line a 9x9 inch glass baking dish with parchment or wax paper. Pour the custard mixture into the glass dish, making sure the mixture reaches at least a 3/4-inch depth. This will ensure that the custard will be at least 3/4 inch thick when sliced; otherwise, they might fall apart if too thin.
  4. Refrigerate for at least 4 hours (or overnight).
  5. Place a cutting board on top of the glass baking dish and turn the dish and cutting board upside down to remove the custard from the glass dish. Peel away the parchment or wax paper.
  6. Using a knife, cut the solid custard into pieces that are 2 1/4 inches long.
  7. In a small bowl, mix together the coating batter ingredients.
  8. Heat the oil in a frying pan or deep fryer, until it reaches 360 degrees F.
  9. Dunk the custard pieces into the coating batter until well coated. Then fry them for 2 minutes until brown. Drain on paper towels.
  10. Serve hot and enjoy!

Variations

  • Try adding your favorite spices to the custard mixture, such as cinnamon or nutmeg.
  • You can serve the fried custard cold also by refrigerating before serving.
  • Sprinkle powdered sugar on the fried custard before serving.
  • Instead of a batter, you can just coat the custard pieces in beaten eggs and bread crumbs before frying.
  • This dessert is even more delicious when paired with ice cream.

Deep Fryer

DeLonghi D34528DZ Dual Zone Deep Fryer, 10.63" L x 17.32" W x 10.83" H, Silver
DeLonghi D34528DZ Dual Zone Deep Fryer, 10.63" L x 17.32" W x 10.83" H, Silver
One of the bitter lessons I've learned about frying is that if you're not careful, it could be hazardous or dangerous. While frying the custard in a frying pan on our gas stove, I accidentally spilled some of the oil, which caught fire. Luckily, I had a fire extinguisher nearby and put out the fire. Unfortunately, it also ruined the dessert I was preparing. From then on, I do my frying safely by using a deep fryer, which I bought online just recently. What I like about this particular fryer over others that I've used before is that it's easier to remove the oil from the tub. It has a spout to drain the oil. After draining, all I have to do is put the parts, except the heating element, into the dishwasher. That's what I love about this brand: the easy, no-hassle cleaning.
 

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