As a self-declared foodie, I love exploring food from different countries. It is a good opportunity to taste something new and also learn more about country’s culture and history. About a month ago, fried milk recipe pop out on my Instagram feed. And I told myself – I have to try this!
So I googled it, and found out that this recipe isn’t something new, but a centuries old recipe served in different variations around the world. For example, in Italy there are two verisons of fried milk, sweet and salty.
I opted for sweet version, and boy… it tasted sooo good – crispy on the outside, and unexpectedly smooth and mousse-like inside. Yum! Although, in most recipes they say that fried milk is quick and easy to make, in my case it didn’t go so easily. The custard squares are extremely fragile, so you have to be very carefull when you dip them in eggs. Prepare to get a little messy with this recipe. It is not something one can whip up in a hurry.
Let’s do this!
- 960ml milk
- 80g sugar
- 85g cornstarch
- ½ teaspoon of cinnamon powder
- Pinch nutmeg
- 2 eggs
- 100 g bread crumbs
In a large saucepan, whisk together 750 ml of milk, sugar, cinnamon, and pinch of nutmeg over medium-low heat. Meanwhile, whisk cornstarch with remaining 250ml of milk in a bowl until smooth. When the milk begins to bubble, pour the cornstarch mixture in, stirring constantly, until it thickens. Now it is time to pour the mixture into an ungreased pan or pan lined with parchment paper. Let it cool to room temperature, and then refrigerate for at least 3 hours, or overnight if you have time. This is easy, right? But now we are moving to that tricky part that I mentioned in intro. Cut custard into squares, dip them in beaten eggs, and then coat with bread crumbs. Be carefull because custard squares are extremely fragile. Fry in hot oil for 2 minutes on each side, until they get gold color. I like to sprinkle mine with cinnamon mixed with granulated sugar, but you can top it with powdered sugar too or maybe add an ice cream, hmmm?!
If you give this recipe a try, we would love to see how it turned out. Tag us on Instagram @tiateilli or use hashtag #tiateilli.