Fried Milk Dessert

Name: Fried Milk Dessert
Total time: 30 min
Yield: 4 people
Ingredients: 2 cup Whole milk; 0.5 cup Cornstarch; 0.25 cup White sugar; 1 tsp Vanilla extract; 2 count Eggs; 1 cup Breadcrumbs; 1 cup Vegetable oil for frying

VegetarianDessert • SnackComfort FoodSpanish

Medium

30min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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An unconventional dessert that combines a crispy crust with a creamy white heart that melts in your mouth.

Looking for an out-of-the-ordinary dessert to wow your family and guests? This Fried Milk recipe is exactly what you need! The idea of frying milk might seem strange at first, but this Spanish-origin recipe (Leche Frita) transforms simple ingredients into a masterpiece. The recipe involves making a very thick milk pudding flavored with vanilla, then cooling it until it sets perfectly to be cut into cubes. These cubes are then coated in a crispy layer and fried until they reach a beautiful golden color. The result? A stunning contrast between the warm, crispy outer shell and the white creamy heart that melts the moment you bite into it. It is a unique tasting experience that combines comfort and innovation, perfect for those who love creamy textures with an unusual twist. You can serve fried milk with a sprinkle of cinnamon and sugar, or even alongside chocolate sauce to enhance the flavor and experience unforgettable joy in every bite.

Ingredients

500 ml Whole milk
60 g Cornstarch (about 1/2 cup)
60 g White sugar (about 4 tbsp)
5 ml Vanilla extract (1 tsp)
2 whole Eggs
100 g Breadcrumbs (1 cup)
250 ml Vegetable oil for frying

Instructions

1
In a saucepan over cold heat, mix the milk with the cornstarch and sugar until the dry ingredients are completely dissolved.
2
Place the pot on medium heat and continue stirring constantly until the mixture boils and becomes very thick and heavy.
3
Add the vanilla and stir well, then remove the pot from the heat.
4
Pour the mixture into a square tray lightly greased with a very thin layer of oil, level the surface, then cover with plastic wrap touching the surface to prevent a skin from forming.
5
Place the tray in the refrigerator for at least two hours until the mixture sets completely and becomes firm.
6
Remove the tray and flip the solid mixture onto a cutting board, then cut it into equal-sized cubes.
7
Whisk the eggs in a bowl, and place the breadcrumbs in another bowl.
8
Dip the milk cubes in the eggs, then coat them well with breadcrumbs on all sides.
9
In a pan, heat the vegetable oil and fry the milk cubes for 1-2 minutes per side until they become golden and crispy.
10
Remove them onto kitchen paper to absorb excess oil, and serve warm.

Chef's Tips

•Ensure the milk mixture is very thick before removing it from the heat, otherwise it will not set enough for cutting.
•You can sprinkle a little powdered cinnamon with sugar on the cubes immediately after frying to enhance the flavor.
•It is preferred to use Japanese Panko breadcrumbs for a stronger, long-lasting crunch.

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Recipe By

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