Did you know you can fry milk? This Cantonese dessert is crisp and golden on the outside, then milky and melt-in-your-mouth within. To make the milk custard, some traditional recipes call for just three ingredients: milk, sugar, cornstarch. We combine regular milk, condensed milk, and powdered milk to achieve the richest, milkiest flavor possible.
Fried milk is good on its own, ready to serve as is. Or get Spanish and roll them in cinnamon sugar, like leche frita.
- 2 cups milk
- ½ cup condensed milk
- ⅓ cup + 2 ½ tbsp cornstarch
- 3 tbsp powdered milk
- ½ cup cornstarch
- 2 eggs, beaten
- 1 cup breadcrumbs
Make milk custard: Combine milk custard ingredients in a pan over medium-low heat. Cook, stirring constantly to prevent burning, until mixture has thickened, about 5 minutes. Remove from heat.
Chill milk custard: Line a baking tray or deep rectangular dish with parchment paper. Pour custard into the lined container. Dust the surface by sifting a thin layer of cornstarch over the custard. Cover with cling film and let set in the fridge for 4 hours to overnight.
Slice milk custard: Dust a chopping board or clean work surface with cornstarch. Invert tray onto the dusted work surface and remove parchment paper from the custard. Using a sharp knife, slice custard into ¾-inch thick sticks. (You should be able to get 15–16 pieces.) If the custard gets too sticky while slicing, dust with more cornstarch.
Coat milk custard: Divide cornstarch, eggs, and breadcrumbs between three separate containers. Dredge custard in cornstarch until evenly coated. Next, dip custard in beaten eggs. Coat custard in breadcrumbs until evenly coated on all sides. Repeat with remaining custard.
Fry: Heat oil in a wok, pot, or deep skillet to 350°F. Fry breaded custard in batches, flipping when necessary, until golden brown all over. Transfer breaded custard to a metal rack or paper towel-lined plate to drain excess oil.
Serve: Once cool enough to handle, stack fried milk on a serving plate. Serve as is, or with condensed milk or chocolate for dipping.