Fried Milk
Transform your dessert game with this indulgent and unique fried milk recipe! This Spanish-inspired treat combines a rich, silky milk custard infused with vanilla and butter, coated in a crispy breadcrumb shell for the ultimate texture contrast. The custard is cooked to creamy perfection, chilled until firm, then cut into bite-sized pieces that are breaded and deep-fried to golden-brown bliss. Perfectly balanced between creamy and crunchy, this dessert is as satisfying as it is eye-catching. Serve it warm with a dusting of powdered sugar for a sweet, melt-in-your-mouth finish that’s perfect for parties or an indulgent snack. Easy to make with everyday ingredients like whole milk, eggs, and cornstarch, fried milk is a must-try for anyone who loves creative, internationally-inspired desserts.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 80 g Cornstarch
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 15 g Butter
- 50 g All-purpose flour
- 2 large Eggs
- 100 g Breadcrumbs
- 500 ml Oil for frying
- 10 g Powdered sugar (optional for garnish)
Instructions
In a medium-sized saucepan, combine the milk (reserve about 50 ml), cornstarch, and sugar over medium heat. Whisk well until the cornstarch dissolves.
Add the remaining 50 ml of milk and vanilla extract to the mixture. Stir continuously until the mixture thickens into a smooth and creamy custard-like consistency. This will take approximately 5–7 minutes.
Once thickened, remove from heat and stir in the butter until fully incorporated.
Pour the mixture into a greased or parchment-lined shallow baking dish and spread evenly. Let it cool to room temperature, then refrigerate for at least 3 hours or until completely firm.
Once set, slice the milk custard into rectangular or square pieces, approximately 2 inches in size.
Set up a dredging station with three shallow bowls. Place all-purpose flour in the first bowl, beat the eggs in the second bowl, and spread breadcrumbs in the third bowl.
Dredge each milk custard piece in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs. Repeat for all pieces.
Heat the oil in a deep frying pan or pot to 180°C (350°F). Carefully fry the breaded milk custard pieces in batches for 2–3 minutes, turning occasionally, until golden brown and crispy.
Transfer the fried milk pieces to a plate lined with paper towels to drain excess oil.
Optionally, dust the fried milk with powdered sugar before serving. Serve warm as a delicious dessert or snack.
Nutrition Facts
Calories |
6170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.4 g | 698% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 143.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 752 mg | 58% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
