Fried Milk Recipes

FRIED MILK RECIPE (SPANISH LECHE FRITA DESSERT)

Steps:

• 1. Place 3 cups of milk, sugar, cinnamon stick, and lemon peel and pinch of salt in a saucepan and bring to a simmer over low heat.2. Meanwhile in a bowl, whisk cornstarch with the remaining 1 cup of milk. Whisk until smooth.3. Remove cinnamon stick and lemon peel from the hot milk. Pour the cornstarch mixture to the hot milk and heat over low-medium heat, stirring constantly, until thickens. Remove from heat, stir in vanilla extract.4. Pour the mixture into a pan lined with parchment paper. Cover with plastic wrap, let cool to room temperature, then refrigerate for at least 4 hours.5. When chilled, cut into squares.6. Prepare the coating: in one bowl beat 2 eggs, in the second bowl put flour, in the second plate/bowl mix sugar and cinnamon.7. Coat milk squares in flour, then dip in beaten eggs.8. Fry in hot oil for about 1-2 minutes on each side, until golden.9. Transfer to a paper towel to drain, then coat with sugar-cinnamon mixture. Serve warm!Notes:To make the custard more flavorful you can add orange peel and other spices.Suggested to serve with ice cream.

FRIED MILK

Steps:

• In a small bow, add coconut milk, milk, cornstarch and sugar. Heat over slowest fire and until heating until thickened. In the process, stir in one direction. Transfer to a square baking pan and set aside to cool down in fridge (rest for 40 to 60 minutes) until well hardened.
• Transfer out and cut into small strips around 5 cm long and 3 cm wide.
• Coat with starch, egg and breadcrumbs in sequence.
• Heat oil until 150 to 160 degree C. Place 4-5 pieces on a flat strainer, dip the strainer in and fry until slightly golden brown and crispy. Repeat until all of the remaining pieces are fried. Remove extra oil with kitchen paper and serve directly.
• Absorb extra oil with kitchen paper and serve hot.

FRIED MILK

Steps:

• Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Boil and stir 1 minute; remove from heat.
• Stir in butter and lemon peel.
• Spread evenly in ungreased square baking dish, 8x8x2 inches.
• Refrigerate uncovered at least 3 hours until firm.
• Cut custard into 2-inch squares, using wet knife.
• Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• Sprinkle with powdered sugar.