This recipe is for a Spanish dessert called "fried milk". It involves thickening milk with cornstarch, flour, sugar, and cinnamon until creamy. The mixture is poured into a dish and chilled until set. It is then cut into squares, breaded, and fried until lightly golden. The fried squares are served warm, sprinkled with cinnamon.

1. SPANISH FRIED MILK

2. FRIED MILK
3 1/2 tablespoons cornstarch
7 tablespoons flour (all-purpose, divided)
1/2 cup sugar
1 quart milk (whole, divided)
1 cinnamon stick
The peel of a lemon
2 large eggs (room temperature)
1/4 cup olive oil (or amount needed for frying)
Garnish: ground cinnamon

3. How to Make It
In a large bowl, whisk together the cornstarch, 3 1/2 tablespoons
flour, and sugar.
Add 1 cup of milk and mix well with a whisk. Let stand until
thickened (about 10 minutes).
In a large saucepan, heat the rest of the milk along with the
cinnamon stick over medium-low heat.
When the milk begins to bubble, remove it from the heat. Strain it
little by little into the sugar and flour mixture, stirring constantly.
Pour the sugar, flour, and milk mixture back into the saucepan over
low heat, again stirring well for 10 minutes.
Lightly oil a 9- by 9-inch ovenproof glass baking dish with olive oil.
Pour in the leche frita mixture to a depth of 3/4 inch.
Leave to cool in the fridge for at least 3 hours, or overnight if you
have time.

5. PART 2
● Cut it into squares that are about 2 1/4 inches. In the 9-
inch pan, this should create 16 pieces in a 4 by 4 grid.
● Beat the eggs.
● Heat olive oil in a frying pan to a depth approaching 1/4
inch over medium heat.
● Bread each of the squares by dredging them in the
remaining flour, then dip them in the beaten eggs.
● Fry in the hot oil for approximately 1 minute on each side,
until very lightly golden.
● Sprinkle with ground cinnamon and serve immediately or
allow to cool and serve at room temperature.

7. The end