Leche Frita

• Mix the corn flour, wheat flour and sugar in a bowl. Add a tablespoon of milk and whisk well.
• Heat the rest of the milk in a saucepan until the milk starts to bubble, spoon a tablespoon of this hot milk into the bowl of flour and mix well again – voila, the mixture starts to curdle. Pour the milk mixture from the bowl back into the saucepan, turn off the heat and stir well for a couple of minutes. Leave to set.
• Take a high-sided baking dish or loaf pan and grease with olive oil. The leche frita must be thick, otherwise it cannot be baked. Pour the cooled milk mixture into the baking dish and refrigerate overnight.
• Once the milk mixture has curdled, you can pour it out of the pan with the help of a knife and cut it. The aim is to get pieces less than an inch thick and the size of a playing card.

Baking and frying the milk

• Put the pan on heating.
• Take 2 plates, crack the eggs onto one of the plates and mix the cinnamon, sugar and flour on another.
• Dip the pieces in the egg first, then swirl on a floured plate. Butter the pan generously and place the pieces in it to fry. A couple of minutes per side.
• Enjoy the fried milk pieces with a fruit salad.