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Leche Frita (Fried Milk Squares)

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      Title: LECHE FRITA (FRIED MILK SQUARES)
 Categories: Desserts, Cuba, Update
      Yield: 16 Servings
 
      5 tb Cornstarch
      3 c  Cold milk
           Peel of 1 lime, white pith
           -removed
      5 tb Sugar
      4 tb (1/2 stick) salted butter
      3 lg Eggs, lightly beaten
    1/4 c  Fine bread crumbs or
           -all-purpose flour
           Vegetable or peanut oil for
           -frying
      1 tb Ground cinnamon mixed with
           -1/2 cup sugar for dusting
      1 ea Dissolve the cornstarch in
           -1 cup of the milk. Set
           -aside.
      2 ea In a medium-size saucepan
           -over medium heat, heat the
           -remaining
 
  milk, the lime peel, sugar, and butter until it almost reaches a boil.
  Reduce the heat to low and gradually add the cornstarch mixture,
  stirring constantly. Continue cooking and stirring with a wooden
  spoon until the custard comes to a boil and has thickened. 3. Remove
  the lime peel and pour the custard into an 8 x 8-inch Pyrex dish,
  spreading it evenly. Cover and refrigerate at least 4 hours, or until
  firm. 4. Cut the custard into 2-inch squares, dip the squares into
  the beaten eggs, and then into the crumbs, covering all sides. In a
  large, heavy skillet over medium heat, heat the oil until very hot
  but not smoking, and cook the squares until brown, 2 minutes on each
  side, turning carefully with a spatula. Drain on a paper-towel-lined
  plate, transfer to a serving platter, sprinkle with the cinnamon and
  sugar to taste, and serve hot. Makes 16 2-inch squares, serving 8
  LECHE FRITA Fried Milk Squares
 
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