fried fresh milk

How to Make Deep-Fried Milk: A Comprehensive Guide

Deep-fried milk, a beloved Cantonese dessert, delights with its crispy exterior and silky, custardy center. Here’s a step-by-step guide to mastering this treat.

Ingredients:

- 500ml whole milk

- 100g cornstarch

- 50g sugar (adjust to taste)

- 1 egg yolk

- A pinch of salt

- Bread crumbs or cornflakes for coating

- Oil for frying

Steps:

1. Prepare the Milk Mixture: Heat milk in a saucepan over medium-low heat. Mix cornstarch with 2 tablespoons of cold milk until smooth, then stir into the warm milk. Add sugar, egg yolk, and salt, whisking constantly until thickened (about 5-7 minutes). Remove from heat and let it cool slightly.

2. Chill the Custard: Pour the mixture into a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours until firm.

3. Shape and Coat: Cut the chilled custard into 1-inch cubes or rectangles. Dip each piece in beaten egg, then coat evenly with bread crumbs or crushed cornflakes.

4. Deep-Fry: Heat oil to 170°C (340°F). Fry the coated pieces in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.

Serving: Enjoy warm with a dusting of powdered sugar or honey. For extra flavor, add vanilla extract to the custard or pair with fresh fruit.

This crispy-on-the-outside, creamy-inside dessert is sure to impress!