Recipe

Fried Milk

Name: Fried Milk
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 750 ml whole milk; 100 g icing sugar; 3 egg yolks; 1 lemon peel; 1 cinnamon stick; 1 teaspoon vanilla; 80 g cornstarch; 40 g butter; Butter, to grease the mold; 1 cup olive or sunflower oil; 100 g wheat flour; 1 egg (plus the 3 reserved egg whites, if desired); 100 g white sugar; 1 teaspoon ground cinnamon

Homemade dessert of Spanish origin: milk cream with lemon and cinnamon, set, coated, fried and dusted with sugar and cinnamon.

CiberCubaMarch 13, 2019

CiberCuba

Preparation30 min
Cooking30 min
Total time3 h
Servings6 servings
DifficultyMedium

Fried milk is a homemade dessert that arrived in Cuba with Spanish immigrants. It is a sweet you have rarely tasted in recent decades, because milk has been a very scarce food on the Island.

Method

Cream

Separate a glass of milk and set it aside. Put the rest of the milk in a saucepan over medium heat.
When it starts to boil, remove from heat and add the lemon peel, cinnamon stick, butter and vanilla. Cover and let infuse.
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Separate the yolks and whites of 3 eggs. Put the yolks in a deep bowl and mix them with the icing sugar. Reserve the whites for the coating.
Dilute the cornstarch in the reserved glass of milk. Add this mixture to the yolks with sugar, beat well until everything is integrated and set aside.
Strain the infused milk and put it back on the heat. When it is about to boil, add the mixture of yolks, sugar, milk and cornstarch.
Stir constantly with a wooden spoon: it will thicken very quickly and must not stick to the bottom. When you see the bottom of the saucepan by passing the spoon, remove from heat.
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Pour the cream into a mold greased with butter. Cover with plastic wrap or cover the mold so it does not form a crust.
Refrigerate for at least 2 hours, although it is best to leave it overnight. As it cools, it will solidify.
When solid and cold, carefully turn it over onto a large tray or cutting board and cut it into equal pieces, square or rectangular.

Coating and frying

Beat the egg with the reserved whites. Pass each piece first through flour and then through the beaten egg.
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Fry the pieces in a pan with hot oil that covers them halfway, about 2 minutes on each side, until they are well golden.
Place them on absorbent paper to drain excess fat.
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Mix the white sugar with the ground cinnamon and pass each fried piece through it. Plate elegantly and serve. Enjoy!
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