- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus cooling time for custard
- Effort: medium
- 30 g cornflour
- 700 ml milk
- 120 g sugar
- 2 eggs, lightly beaten
- 30 g fresh white breadcrumbs
- 60 g butter
- 1.5 tbsp olive or vegetable oil
- 1 tsp ground cinnamon
- 1 tsp caster sugar
For the stewed raspberries
- 300 g raspberries
- 1/2 lemon, juice only
- 1 tbsp icing sugar
1. Put the cornflour and half the milk into a medium saucepan and stir until the cornflour has completely dissolved.
2. Stir in the remaining milk and the sugar and bring to the boil. Stir constantly for 2-3 minutes, until the mixture thickens.
3. Pour the custard into a 20cm square tray, spread out evenly and refrigerate until cold and firm.
4. Meanwhile, prepare the stewed raspberries. Put half the raspberries, and all the lemon juice and icing sugar into a blender; whiz to a puree. Transfer to a saucepan and bring to the boil. Cook for 2 minutes.
5. Pass the puree through a sieve and add the remaining raspberries. Set aside.
6. Using a sharp knife dipped in hot water cut the custard into 5cm squares.
7. Dip the squares into the beaten egg, coat in the breadcrumbs and lay them out on a sheet of baking parchment.
8. Melt the butter and oil together over a moderate heat, and when the foam subsides, fry the custard squares for 2 minutes on each side.
9. Drain on absorbent paper. Mix the cinnamon and caster sugar together and scatter over the custard squares.
10. Gently reheat the raspberries and serve with the hot leche frita.
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