Fried Milk Receita

Experience the magic of Fried Milk! This surprisingly delightful Spanish custard transforms a creamy base into crispy, golden-fried rectangles. A simple yet elegant starter or light dessert, this recipe is perfect for impressing guests with its unique texture and flavor. The custard is infused with warm cinnamon and vanilla, then coated in a delicate egg and flour mixture before being shallow-fried to perfection. Prepare to be amazed by this culinary gem! Plan ahead – chilling time is essential for optimal results.

Preparo 30 min

Cozimento 225 min

Calorias 438.7 kcal

Proteína 24g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Fried Milk

1/4 cup cornstarch
1 cup granulated sugar
Whole Milk
2 large egg yolks
Eggs
1/4 teaspoon ground cinnamon + 2 tablespoons ground cinnamon
Pure Vanilla Extract
All Purpose Flour
Vegetable Oil

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Como fazer Fried Milk

Oil or spray an 8x11 inch glass baking dish.
In a medium heatproof bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch until combined.
Slowly whisk in 1 cup whole milk until smooth.
Add 2 large egg yolks and 1 large whole egg. Whisk vigorously until the mixture is light and fully combined.
Whisk in 1/4 teaspoon ground cinnamon.
In a medium saucepan, heat 3 cups whole milk over moderate heat until small bubbles form around the edges.
Gradually whisk the hot milk into the egg mixture, tempering the eggs to prevent curdling.
Return the entire mixture to the saucepan. Cook over moderate heat, whisking constantly, until the custard thickens to a consistency thicker than mayonnaise (about 5 minutes).
Remove from heat and stir in 1 teaspoon vanilla extract.
Pour the custard into the prepared baking dish. Smooth the surface with a spatula.
Let cool slightly to room temperature.
Refrigerate for at least 3 hours, or preferably overnight, until very firm.
In a small bowl, combine 1/2 cup granulated sugar and 2 tablespoons ground cinnamon.
In a shallow pie plate, whisk together 2 large eggs and 2 tablespoons whole milk.
Spread 1/2 cup all-purpose flour in another shallow pie plate.
Once firm, cut the chilled custard into 24 equal-sized rectangles.
In a large, deep nonstick skillet, heat 1/2 inch vegetable oil over medium heat until shimmering.
Working in batches of 6, dip each custard rectangle into the egg mixture, ensuring it's fully coated, then dredge in the flour, gently pressing to adhere.
Carefully place the floured custard into the hot oil. Fry for approximately 5 minutes, turning once or twice, until golden brown and crispy.
Transfer the fried custard to a wire rack lined with paper towels to drain excess oil.
Immediately sprinkle generously with the cinnamon sugar mixture.
Repeat steps 18-21 with the remaining custard rectangles.
Serve warm or at room temperature. Enjoy!