Have you ever heard of Fried Milk? Ever wondered what it is like to fry milk? You might think that this premise is absurd, but this peculiar dessert has been around the streets all over the world for quite a long time now.
And today, you can learn it too, because it is super easy to make. You can now surprise and impress your loved ones with this new found dessert you can enjoy any time you want! Read on below for more tips and tricks, and some trivia along the way about this mind-boggling fried milk.
What is Fried Milk?
Fried milk is a kind of sweet dessert that is currently growing in popularity here in the Philippines. It is basically milk turned into a custard which is then wrapped in an egg wash or flour mixture to make it crispy once fried. You’ll get a crunchy texture and a sweet explosion in every bite.
This sweet and crispy dessert is already popular in other countries such as Spain, Italy, India, and China, among many others and they are called in different ways in their local languages. Where the recipe has originated–however–is still not certain. But several accounts say that these are made by Spanish nuns back in the day to maintain their convent.
How to make Fried Milk?
Making fried milk might seem confusing, because how do you actually fry milk? Well, as long as you follow the recipe and read on for the tips, making this is easy as pie.
To start, let’s cover the whole procedure in three major processes for you to visualize and grasp the task much easier: First, we are going to make the custard. Second, we are then going to coat it with the egg wash, and breadcrumbs. Last, we are going to fry the milk.
First thing you need to do is to mix the cornstarch with the fresh milk, along with the other ingredients. Keep in mind that the cornstarch is an essential ingredient for the whole mixture to hold together once it is boiled so make sure that it is well distributed within the mixture. The consistency must be thick and quite fluffy once you’re done, otherwise, the milk won’t hold together.
When cooking the custards, do keep in mind that the breadcrumbs get easily burnt. So if you put them on the frying pan one by one, you have to watch what you put in first because–well–that’s the first one that will get burnt.
To keeps things simpler and easier, a good idea is to use a large and flat strainer and put about 4 to 5 pieces at the same time so you can easily keep track of their cooking time.
Notes on Ingredients
As an alternative for eggs, you can use all-purpose flour instead. All you have to do is to mix it with a cup of milk and sugar–if you want added sweetness for the fried milk. Additionally, you could also use the flour mixture and the egg wash for added thickness and crispiness for the fried milk when fried.
For a quick reference about this recipe, see the recipe table below:
Filipino Fried Milk Recipe
- Cooking Pot
- Frying Pan
- 3 cups fresh milk
- ½ cup cornstarch
- ½ cup white sugar
- 1 tbsp butter, or margarine
- 2 pcs egg, beaten
- 1 cup breadcrumbs
- 1 cup cooking oil, for frying
- powdered sugar, optional topping
- In a cooking pot, add-in the cornstarch, and white sugar. Gradually pour-in the fresh milk and let it boil over medium heat while stirring continuously. Boil for 1 minute and then add-in the butter. Remove from heat and stir until a soft and fluffy consistency is achieved.
- Transfer to a square or rectangle tray and spread evenly. Place in the refrigerator and let it chill for at least 3 hours or until firm.
- Cut the custard into 2-inch cubes. Set aside.
- In two separate bowls, add-in the beaten eggs, and the breadcrumbs separately.
- Completely dip the milk cubes into the beaten eggs, and then coat with breadcrumbs afterwards.
- In a frying pan, pour-in and heat oil over medium heat.
- Add-in the milk cubes. Deep-fry for 1 to 2 minutes or until all sides are golden brown.
- Transfer to a serving plate or serving tray and dry excess oil with paper towels. Sprinkle with powdered sugar, serve and enjoy!
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