Fried Milk Custard Food

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

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 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.

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.