Fried milk
6 servings
120 minutes
Fried milk is an amazing dessert from Spanish cuisine that captivates with its delicate flavor and crispy crust. This recipe originates from ancient traditions when dairy products were used to create exquisite treats. The rich aroma of coconut milk combined with cane sugar creates a soft, velvety texture, while the golden crispy crust adds an appetizing contrast. Fried milk is often served with strawberries and fresh mint, adding freshness and lightness. This delicacy is perfect for finishing a meal and can be enjoyed warm or chilled. Each serving is a sweet moment of enjoyment and a journey into the world of Spanish gastronomy.
1
Mix regular milk with coconut milk in a saucepan with a thick bottom. Add sugar and starch. Place on medium heat and stir constantly until it comes to a boil.
- Milk 3.2%: 400 ml
- Coconut milk: 250 ml
- Cane sugar: 200 g
- Cornstarch: 150 g
2
Continue stirring, cook until thickened, remove from heat and let cool slightly. You should have a mass resembling thick jelly. Pour this mass onto a greased baking sheet and place it in a cold place to set completely.
- Vegetable oil: 100 ml
3
Cut the cooled mass into medium-sized rectangular pieces. Heat oil for frying over medium heat. Coat the pieces in a mixture of flour with corn and potato starch, adding a small amount of baking soda and baking powder. Fry in hot oil until golden brown in batches. Drain on paper towels and serve immediately, garnished with mint and strawberries.
- Wheat flour: 10 g
- Cornstarch: 150 g
- Baking powder: 5 g
- Vegetable oil: 100 ml
- Strawberry: 50 g