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    You are in: Home / Recipes / Fried Milk Recipe
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    Fried Milk

    Fried Milk. Photo by Crafty Lady 13

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    NcMysteryShopper's Note:

    This creamy Spanish custard is served as a starter or as a light dessert. It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste. Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight.

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    Units: US | Metric


    1. 1
      Oil or spray an 8 X 11 glass baking dish.
    2. 2
      In a medium heatproof bowl, stir cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup milk. Add egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
    3. 3
      Over moderate heat, heat 3 cups of milk until small bubbles form around edge in a medium saucepan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
    4. 4
      Scrape custard into oiled baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
    5. 5
      In a small bowl, combine the 1/2 cup of sugar with the 2 tablespoons of cinnamon.
    6. 6
      In a pie plate, whisk 2 eggs and 2 tablespoons of milk.
    7. 7
      Spread the flour in another pie plate.
    8. 8
      Cut the custard into 24 rectangles.
    9. 9
      In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them.
    10. 10
      Repeat with the remaining pieces of custard. Serve warm or at room temperature.

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    Ratings & Reviews:

    • on June 10, 2008


      I had a glut of whole milk and eggs to use up, and what a windfall that a random search led me to this recipe. These are just dreamy! Hot and crusty on the outside and meltingly creamy within. I do recommend that you use wholemilk to truly appreciate the rich, creaminess of these delctable squares. I was interupted mid-recipe and made the dish up to refrigeration (step 4) - could only get back to it 2 whole days later to complete the coating and frying process - they were perfect! So there's an added 'make-ahead' bonus. I shall never have to wonder what to do with a glut of milk and eggs again - thank you!

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    • on December 27, 2007


      This was a challenge and delicious thanks. chef #696420

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    • on June 24, 2007


      Made for ZWT III. The name of this recipe really got me curious to see what it would be like. Very unusual dessert. Kind of tastes like a custard pie without the crust. It was nice and crispy on the outside and real creamy and soft on the inside. Very taste. I enjoyed these very much. Thanks for the great and unusual recipe NcMysteryShopper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Fried Milk

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 438.6
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 4.7 g
    Cholesterol 227.4 mg
    Sodium 108.6 mg
    Total Carbohydrate 73.8 g
    Dietary Fiber 1.9 g
    Sugars 42.5 g
    Protein 12.1 g

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