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Recipe for :

Bocaditos de Leche - Fried Milk Cream

This recipe comes from Mesón La Rioja, a Spanish restaurant in Marbella which specialises in serving authentic and popular Spanish cuisine. The restaurant is owned and run by Elena and Luis Ochoa who have kindly given permission for the recipe to be reproduced here.


1 ltre Milk
1/4 kilo Sugar
80 grms. Cornflour
8 Egg yolks
3 Eggs
1 Stick of Cinnamon
Powered Cinnamon
80 grms. Butters
Olive Oil, Flour, Lard and Caster Sugar

  • Slowly heat 1/2 litre of milk, the stick of cinnamon and the sugar.
  • In a separate bowl make a paste with the cornflour and the remaining milk. Stir in the beaten egg yolks. Stir the cold mixture until smooth and carefully add to the heated milk.
  • Stir continuously as the mixture may thicken too quickly. Cook for 5 minutes and remove from the heat.
  • Gently stir in 50 grms. of butter.
  • With the remaining butter, grease the baking tin and pour in the mixture.
  • Leave to cook and then cut into rectangular pieces.
  • Roll each piece in flour and beaten egg. Heat some oil and butter and fry each piece.
  • Before serving, sprinkle with cinnamon and caster sugar.

This dessert may be served hot or cold.