Crispy Fried Milk 炸鮮奶

Crispy Fried Milk is a popular Cantonese dessert featuring a creamy, sweet milk custard encased in a delicate crispy fried shell. It's a delightful contrast of textures and flavors.

Nutrition (per serving)

Ingredients

• 250 ml Whole Milk
• 50 g Granulated Sugar
• 30 g Cornstarch
• 50 g All-purpose Flour
• 1 Large Egg
• 100 g Breadcrumbs
• 500 ml Vegetable Oil (for deep frying)
• 1 tsp Vanilla Extract (optional)

Steps

1. In a saucepan, whisk together milk, granulated sugar, cornstarch, and vanilla extract (if using) until well combined.
2. Heat the mixture over medium-low heat, stirring constantly, until it thickens into a firm custard.
3. Pour the custard into a greased shallow dish, spread evenly, and let it cool completely. Then, refrigerate for at least 2 hours, or until firm enough to cut.
4. Once firm, turn the custard out onto a cutting board and cut it into desired shapes, such as rectangles or squares.
5. In a bowl, whisk together all-purpose flour and egg to form a smooth batter.
6. Dip each custard piece first into the flour-egg batter, then roll it evenly in breadcrumbs, ensuring it is fully coated.
7. Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully add the coated milk pieces and deep-fry until golden brown and crispy on all sides.
8. Remove the Crispy Fried Milk with a slotted spoon and drain excess oil on paper towels. Serve warm.

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