Fried milk

Fried milk

Fried milk is one of the simplest and most successful desserts in Spanish pastries.

In order to prepare this traditional and homemade sweet, we do not need special ingredients, we just need to walk around the house.

 

Ingredients for the cream:

¾ liters of whole milk
100 g of glass sugar
3 egg yolks
Peel of a lemon
80 g of fine flour or corn starch (Maizena)
40 g butter
1 cinnamon stick and 1 vanilla pod


Ingredients for the coating:

1/2 l extra virgin olive oil
3 eggs and 100 g of wheat flour
100 g of plain sugar mixed with a teaspoon of cinnamon powder
 

Preparation:

The first step is to prepare the ingredients with which we are going to aromatize the milk. We washed the lemon very well and peeled its skin in a fine way, without much white as it could bitter the dessert.

Open the vanilla pod and extract the seeds that we will reserve to add later to the milk. If we use homemade eggs I assure you that you improve this delicious dessert.

Separate a glass of milk from the total that we are going to use and reserve it. We heat the rest of the milk in a saucepan over medium heat almost to the point of boiling.

Lower the temperature and remove from heat. Add the vanilla seeds, the butter, the skin of the lemon and finally the cinnamon stick. Let everything rest in infusion for 5 minutes.

Mix the corn starch in the milk glass and put together without any lumps. If necessary we passed the mixer. We separate the yolks from the whites.

Put the yolks in a bowl and beat with the sugar until it froze.

Add the glass of milk and cornstarch. We beat again until there are no lumps, it has to remain a homogeneous mass. We booked it.

Pour the infused milk and add it to the saucepan again.

Warm to medium boil and add the cream from the previous step.

We add it little by little and mixing with a few rods without stopping until it thickens. It is very important not to stop stirring if it can not get burned or stick to the pan.

Rest of the cream

We chose the tray that we are going to use for the cream of the fried milk. In this case a rectangular glass 32 x 24 cm that I have anointed with a little butter just in case if not usually necessary.

Pour the fried milk in the fountain to the desired thickness. Approximately 0.5 - 1 cm or a finger, it all depends on tastes.

We let it cool for at least a couple of hours. If you do it the day before eating it will be much better, and it is easier to manipulate.

Cover the dough of the fried milk with transparent film, which is in contact with the dough. So that it does not crust and is very soft.

Let cool in the refrigerator, ideally make the dough overnight or late before. This helps to cool several hours before continuing with the recipe.

Frying and final presentation

Once the dough is cool and compact, we carefully demold the mold by turning the mold on a tray. Cut into square or rectangular portions also to taste (between 3-5 cm side).

We pass them for flour first and then for beaten egg, until it impregne well on both sides.

Fry in a large skillet with plenty of mild virgin olive oil.

When they have golden color we take them out with a skimmer, about one minute, half on each side.

Remove the egg scraps and the typical frit balls if you had them.

Let dry on absorbent paper and go through the mixture of ground cinnamon and sugar.

And to the table ... !!

Tips:

With this recipe 4 good servings of fried milk come out, but since we are planning it is better to double the amounts and thus we will have for more days. If we still have fried milk, we will have to keep it in the refrigerator, well covered and of course without passing through the egg or flour (this is done just before frying the fried milk).

It is advisable to change the pot so that the milk that has been able to stick to the bottom of the pot does not cause the fried milk to be constantly stuck while the flour is cooked.

Cornstarch does not dissolve well in hot liquids and usually forms lumps. That is why it is important to reserve a part of the cold milk to dissolve the maizena without problems.

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