Fried milk is a Castilian dessert documented since the 19th century in pastry shops in Palencia and Burgos. It consists of battered and fried milk cream with sugar and cinnamon, a unique texture between crunchy and creamy. It is classic of fairs, pilgrimages and traditional dessert menus.
Mediterranean
Spanish fried milk
Crispy Spanish fried milk with creamy interior, icing sugar and cinnamon.
- Spain
- Dessert
- Vegetarian
- Light
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 6 g
- Fiber 1 g
- Carbohydrates 38 g
- Fat 14 g
- Sodium 95 mg
Story behind the dish
Preparation
Spanish fried milk is a preparation from Spain with medium difficulty. Reserve about 40 minutes in total (30 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of whole milk.
- Have ready: 100 g of sugar.
- Have ready: 60 g of cornstarch.
- Have ready: 1 cinnamon stick.
- Have ready: Lemon zest.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat milk with cinnamon and zest; dissolve cornstarch with sugar…
Heat milk with cinnamon and zest; Dissolve cornstarch with sugar in a little cold milk.
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Pour cornstarch mixture into hot milk, stirring until thickened…
Pour cornstarch mixture into hot milk, stirring until it thickens like firm cream. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Pour into lined rectangular mold; cool and refrigerate for at least 3 hours
Pour into lined rectangular mold; Cool and refrigerate for at least 3 hours.
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Cut into rectangles; pass through flour
Cut into rectangles; Pass through flour, beaten egg and breadcrumbs.
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Fry in hot oil at 170 C until golden brown on both sides.
Fry in hot oil at 170 C until golden brown on both sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and sprinkle powdered sugar mixture...
Drain on absorbent paper and sprinkle with powdered sugar and cinnamon mixture.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version with little oil to reduce fat.
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