Fried Milk Custard Recipes

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.

FRIED MILK CUSTARD (脆炸牛奶)

Steps:

• Combine all the custard ingredients in a medium saucepan and mix well. Be sure to blend the cornstarch completely with the milk. Heat the custard mixture over medium heat and use a wooden spoon to stir constantly while heating. As the custard begins to thicken stir the custard vigorously to prevent lumps from forming. Turn the heat off once all the mixture becomes a very thick custard. It will have the consistency of mashed potatos. While the custard is still hot spread it in a loaf pan as evenly as possible. Cool the custard and refrigerate for at least four hours.
• Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and 3/4 inch thick.
• Heat the vegetable oil in a wok over medium heat until it is just beginning to shimmer or about 350° F. Put all the custard sticks in the batter and make sure they are all coated evenly. Individually drop the battered custard sticks into the oil and fry them for about 8 minutes or until golden brown. Remove the fried custard from the wok and drain excess oil on two layers of paper towel.
• Arrange the fried custard sticks on a plate and dust with confectionary sugar. Serve immediately while still hot accompanied by the condensed milk for dipping.

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:

• 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.

SPANISH LECHE FRITA DESSERT RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the cornstarch, 1/3 cup of the flour, and the sugar.
• Add 1 cup of the milk and whisk to combine.
• Let stand at room temperature until slightly thickened, about 20 minutes.
• In a large saucepan, heat the remaining 3 cups of milk and the cinnamon stick over medium-low heat.
• When the milk begins to bubble, remove it from the heat. Remove and discard the cinnamon stick.
• Gradually pour the warm milk through a medium mesh strainer into the cornstarch-flour-sugar mixture, whisking the mixture constantly .
• Return the mixture to the saucepan over low heat. Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.
• Lightly oil a 9 x 9-inch baking pan with oil. Line the pan with parchment paper, leaving a few inches overhanging on opposite ends (the parchment handles will help you remove the mixture from the pan).
• Pour in the leche frita mixture to a depth of 3/4-inch.
• Let come to room temperature. Transfer to the refrigerator, covered, for at least 4 hours or preferably overnight.
• Use the parchment handles to lift the leche frita mixture out of the pan.
• Cut it into 16 equal size squares, about 2 1/4 inches each.
• Whisk the eggs together in a medium bowl. Set aside.
• To a large, non-stick skillet, add the butter and about 1/4-inch of oil. Heat over medium heat until the butter melts.
• Place the remaining 2/3 cup flour on a rimmed plate. Dredge each leche frita square with flour, shaking off any excess.
• Dip 4 to 5 pieces into the beaten eggs.
• Carefully transfer to the hot oil and fry until light golden, about 1 minute per side.
• Transfer to a paper-towel lined plate. Repeat with the remaining pieces.
• Sprinkle with cinnamon as the the leche frita become done. Serve warm or at room temperature.

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.

RECIPE FOR FRIED MILK

Steps:

• Separate 2 yolks from their whites.
• Fluff 2 egg yolks till color change, add sugar, beat some more to mix.
• Now turn to stir or the slowest mode while adding in 1 1/2 cup of milk.
• In another container, stir to fully mix 1/4 cup of milk with 1/2 cup cornstarch, make sure it is free of clumps.
• Use a wide sauce pan or wok on medium/low heat, pour the liquid milk/egg into this sauce pan and heat until hot. Do not boil, keep stirring to prevent overflowing.
• Add butter to pan then stirring constantly while adding the milk/starch mixture.
• Keep stirring (use a balloon whisk might help) to prevent sticking to the pan bottom.
• Stirring in circular motion, fold and repeat until it is solidified into custard-like thickness.
• Carefully spoon into you mold, use the back of your spatula to spread and even them out.
• Let sit to cool off at room temperature, then chill in your fridge for 2-3 hours.

FRIED CUSTARD

Steps:

• Combine milk, lemon rind, sugar and vanilla bean and seeds in a saucepan and slowly bring to the boil over low-medium heat. Strain through a fine sieve, discard bean and set aside.
• In another saucepan, melt butter, add flour and stir over medium heat until mixture turns pale golden. Remove from heat and slowly whisk in warm milk mixture, then return to heat and cook for 5 minutes, stirring continuously, until mixture thickens. Remove from heat and whisk in egg yolks.
• Line a 18cm-square deep dish or cake pan with baking paper and pour in custard. Refrigerate for 4 hours or until set.
• Preheat oil in a deep saucepan or deep-fryer to 180C. Cut custard into 4 squares and again into triangles, then dip pieces into egg and coat with breadcrumbs. Deep-fry in batches for 2 minutes or until golden. Drain on absorbent paper. Combine sugar and cinnamon in a bowl and dust over custard. Serve lukewarm or at room temperature.

FRIED MILK CUSTARD

Steps:

• in milk first add sugar , butter and custard powder and mix well
• now place this milk on gas top and stir until creamy
• now flatten it in a plate and set it in fridge for half an hour
• now invert it in a plate
• cut in cubes dip in maida or egg batter
• dust in bread crumbs
• deep fry in oil
• chill it andserve with sugar sprinkles

FRIED MILK RECIPE | CUSTARD MILK FRIED DESSERT | CRISPY DEEP FRIED MILK

Steps:

• firstly, in a large bowl take ¾ cup custard powder, ½ cup sugar, and 3 cup milk.
• whisk and mix well until sugar melts and cornflour is well combined without any lumps.
• transfer the custard mixture into large kadai.
• stir continuously, and cook on medium flame.
• keep cooking until the mixture thickens and starts to turn glossy.
• once the mixture turns to paste consistency, transfer the mixture to a tray.
• make sure to line the tray with baking paper to prevent it from sticking.
• level up uniformly, and refrigerate for 2 hours or until it sets completely.
• after 2 hours, the custard has set well and is ready to cut into pieces. keep aside.
• in a bowl take ½ cup maida, ¼ cup cornflour, and prepare a smooth slurry.
• dip the custard cube into a slurry and then roll in breadcrumbs.
• double coat the custard piece to prevent it from melting while frying.
• now deep fry in hot oil, keeping the flame on medium.
• stir gently without damaging the pieces.
• fry until the custard turns golden brown and crisp.
• drain off the pieces to absorb excess oil.
• finally, enjoy fried milk custard with chocolate sauce.

CRISPY FRIED MILK

Steps:

• In a wok over low heat, add potato starch, custard, cornstarch, sugar, condensed milk, and 10oz / 300ml (about ⅓) milk. Constantly stir for 2 minutes.
• Now add the rest of the milk. Constantly stir to prevent lumps until thickened and smooth.
• Pour the milk mixture in a shallow rectangular baking pan lined with parchment paper.
• Cover and freeze for 2 hours until frozen.
• In a mixing bowl, combine [Batter] ingredients, and mix completely. Set aside.
• Cut frozen milk custard into chunky rectangular blocks, and coat them with starch evenly.
• In a wok over high heat, bring enough oil to 300-350°F (150-180°C) temperature.
• Dip the frozen milk custard prepared in [Batter] , coat evenly, and deep fry until golden. Drain and serve immediately.
• Enjoy!