A little while ago my sister called me and said: “Dany, did you know that there is a dessert called ‘fried milk’?”. The truth is that it is a sweet that has never been eaten in my house and my father had never tried it either. So when my roommate Tamara told me that her mother made it, I promised Julia that we would make it on my next visit.
I was at Easter visiting her and the rest of the family and between my grandmother and me. We prepared the gluten-free fried milk for everyone to try. And even though the typical dates have passed, several of you asked me to post it anyway, so here it is! Be a little patient when frying it: keep in mind that as soon as it heats up, it becomes softer, so it must be handled carefully with a slotted spoon.
We made two sizes, one half the other, to test. You can make it as you want, but make sure you will be able to handle each portion well with the slotted spoon.
Fried milk recipe Ingredients:
- 1 liter of milk (it can be lactose-free).
- 100 g. cornstarch (cornstarch).
- 2 tablespoons of sugar
- A cinnamon stick.
- The skin of a lemon.
- 1 egg.
- 50 g. of sugar.
- 1 teaspoon of ground cinnamon.
- Dissolve the cornstarch in a cup of milk.
- Bring the rest of the milk to a boil together with the sugar, cinnamon and lemon peel.
- When it has boiled, remove it from the heat, add the milk with the starch and stir very well.
- Return to low heat and cook for about 5-10 minutes until it has no taste of raw flour.
- Pour into a Tupperware or a not very wide source so that it is a finger thick.
- Let cool completely, cover and let it rest overnight in the fridge.
- The next day, cut the portions of the fried milk.
- Beat the egg in a deep dish and mix the sugar with the cinnamon in another.
- Dip the milk portions in the egg and fry.
- Remove to a plate with absorbent paper and let it absorb the excess oil.
- Coat in sugar with cinnamon and serve.
You can put more sugar in the milk but watch the batter later. You can bathe the portions only in egg, as we did, or first in cornstarch and then in egg. The batter will be thicker and stickier. Once finished, you can put them in a closed container. In this way, the sugar will turn into syrup and the fried milk will be bathed.