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Ingredients
- 30 oz Milk
- 1 oz. Iberia Condensed Milk
- 4 tbsp Iberia Corn Starch
- 2 oz Flour
- 3.5 oz Iberia Turbinado Sugar
- 1 tsp Powdered Vanilla
- 3 eggs
- 2 tbsp + 2Cinnamon Powder
Ingredients
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Instructions
- Just start as if we’re making custard:
- Mix together 3.5 oz of Iberia Turbinado sugar with 4 tbsp cornstarch and 2 oz flour, basically all of the powders except for cinnamon.
- Now blend with 15 oz. Of milk.
- Add the vanilla powder.
- Now put the remaining 15 oz of milk and 1 oz. Iberia Condensed Milk in a medium pot and put over medium heat.
- When the milk start boiling add half of the powdered cinnamon.
- Turn off the flame, we need it to rest now.
- Strain the milk and powders mix in the milk pot, a little at the time, always stirring.
- If the mixture is too thin, stir until it thickens.
- Pour the warm mixture in a oven dish or in small rectangular molds, put it in the fridge for 4 hours.
- Now the mixture must be solidified.
- Beat 3 eggs and dip every piece of mixture in it, then toss it in the flour.
- Deep fry until golden.
- Prepare a bowl with some sugar and add the remaining 2 tbsp of cinnamon.
- Toss each deep-fried piece in this sugar and cinnamon mix, to create a crispy crust.