Fried Milk

Submitted by bayou-mimi

"I know, it sounds weird... but this is a sweet dessert with a delicate flavor of nutmeg, it's crispy on the outside, smooth and custardy on the inside. It was love at first bite for me.."

 

• Ready In: 3hrs 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 1⁄2 cup granulated sugar
• 1⁄2 cup cornstarch
• 1⁄4 teaspoon ground nutmeg
• 3 cups milk
• 1 tablespoon butter or 1 tablespoon margarine
• 1⁄4 teaspoon grated lemon, rind of
• 2 eggs, well beaten
• 3⁄4 cup progresso plain breadcrumbs
• vegetable oil
• 1⁄3 cup powdered sugar (optional)

directions

1. Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
2. Gradually stir in milk.
3. Heat to boiling over medium heat, stirring constantly.
4. Boil and stir 1 minute; remove from heat.
5. Stir in butter and lemon peel.
6. Spread evenly in ungreased square baking dish, 8x8x2 inches.
7. Refrigerate uncovered at least 3 hours until firm.
8. Cut custard into 2-inch squares, using wet knife.
9. Dip custard squares into eggs, then coat with bread crumbs.
10. 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.
11. Sprinkle with powdered sugar.

Reviews

[Win V.]

Instead of using bread crumbs, use Cocoa or Fruit Pebbles. It makes a great dessert and kids love them. Then its like have milk & cereal...

 

[Nimz_]

Very tasty little treat. Be sure to get the oil to the stated temperature or the little morsels get gresay. I don't know how this works but it does. I used Panko bread crumbs because that was what I had. Very nice custard taste on the inside, not too sweet, and really crispy on the outside. I can see why you fell in love with it with the first bite. Thanks

 

[Judy J.]

This is without a doubt the most bizarre recipe I've ever seen and cannot wait to make it!!

 

[gzgirl]

I searched out this recipe after having tasted it at a Chinese wedding in the town from which this recipe originated. Light, crispy but not greasy, not too sweet, and delicious.<br/><br/>Yum. Here in China, it had no nutmeg flavor. Instead there was a very mild coconut hint to it. Maybe the used coconut cream for some of the milk??? Anyway it was good enough that I came searching for the recipe. I expect here they use rice flour instead of breadcrumbs because there was no crumb texture to it. <br/><br/>I can't wait to try this version and to muck around to see if I can make the Shunde version as well.

 

[SmilinJenE]

These are definitely worth a try if your looking for something different. The prep time is minimal - most of it is spent in the fridge. The powdered sugar is a must! Thanks for sharing!