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Cinnamon Sugar Fried Milk

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Ingredients

Adjust Servings:
3/4 cup cornstarch
1 cup sugar
4 cups whole milk
2 tablespoons whole milk
3 large egg yolks
3 large whole eggs, room temperature
2 tablespoons cinnamon
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup all-purpose flour
vegetable oil, for frying

Nutritional information

438.7
Calories
94 g
Calories From Fat
10.5 g
Total Fat
4.8 g
Saturated Fat
227.4 mg
Cholesterol
108.7 mg
Sodium
73.9 g
Carbs
2 g
Dietary Fiber
42.6 g
Sugars
12.2 g
Protein
206g
Serving Size

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Cinnamon Sugar Fried Milk

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    Cuisine:

    I had a glut of whole milk and eggs to use up, and what a windfall that a random search led me to this recipe. These are just dreamy! Hot and crusty on the outside and meltingly creamy within. I do recommend that you use wholemilk to truly appreciate the rich, creaminess of these delctable squares. I was interupted mid-recipe and made the dish up to refrigeration (step 4) - could only get back to it 2 whole days later to complete the coating and frying process - they were perfect! So there's an added 'make-ahead' bonus. I shall never have to wonder what to do with a glut of milk and eggs again - thank you!

    • 245 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cinnamon-Sugar Fried Milk, This creamy Spanish custard is served as a starter or as a light dessert It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight , I had a glut of whole milk and eggs to use up, and what a windfall that a random search led me to this recipe These are just dreamy! Hot and crusty on the outside and meltingly creamy within I do recommend that you use wholemilk to truly appreciate the rich, creaminess of these delctable squares I was interupted mid-recipe and made the dish up to refrigeration (step 4) – could only get back to it 2 whole days later to complete the coating and frying process – they were perfect! So there’s an added ‘make-ahead’ bonus I shall never have to wonder what to do with a glut of milk and eggs again – thank you!, This was a challenge and delicious thanks chef #696420


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    Steps

    1
    Done

    Oil or Spray an 8 X 11 Glass Baking Dish.

    2
    Done

    in a Medium Heatproof Bowl, Stir Cornstarch With 1/2 Cup of the Sugar. Slowly Whisk in 1 Cup Milk. Add Egg Yolks and 1 of the Whole Eggs and Whisk Until Smooth. Whisk in 1/4 Teaspoon of the Cinnamon.

    3
    Done

    Over Moderate Heat, Heat 3 Cups of Milk Until Small Bubbles Form Around Edge in a Medium Saucepan. Gradually Whisk the Hot Milk Into the Egg Mixture. Return the Mixture to the Saucepan and Cook Over Moderate Heat, Whisking Constantly, Until the Consistency Is Thicker Than Mayonnaise, About 5 Minutes. Stir in the Vanilla.

    4
    Done

    Scrape Custard Into Oiled Baking Dish and Smooth the Surface; Let Cool Slightly. Refrigerate Until Very Firm, at Least 3 Hours or Overnight.

    5
    Done

    in a Small Bowl, Combine the 1/2 Cup of Sugar With the 2 Tablespoons of Cinnamon.

    6
    Done

    in a Pie Plate, Whisk 2 Eggs and 2 Tablespoons of Milk.

    7
    Done

    Spread the Flour in Another Pie Plate.

    8
    Done

    Cut the Custard Into 24 Rectangles.

    9
    Done

    in a Large, Deep Nonstick Skillet, Heat 1/2 Inch of Vegetable Oil Until Shimmering. Working With 6 Pieces of Custard at a Time and Keeping the Rest Refrigerated, Dip the Custard Rectangles in the Beaten Eggs, Then Dredge in the Flour. Fry the Custard Over Moderate Heat, Turning Once or Twice, Until Golden and Crisp, About 5 Minutes. Transfer to a Rack Lined With Paper Towels and Immediately Sift Cinnamon Sugar Over Them.

    10
    Done

    Repeat With the Remaining Pieces of Custard. Serve Warm or at Room Temperature.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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