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.
01Ingredients
- 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)
Nutrition (per serving)486kcal
- Protein8.2g
- Carbs38.5g
- Fat33.1g
Fiber 1.2 gSodium 312 mg
02Steps
- In a saucepan, whisk together milk, granulated sugar, cornstarch, and vanilla extract (if using) until well combined.
- Heat the mixture over medium-low heat, stirring constantly, until it thickens into a firm custard.
- 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.
- Once firm, turn the custard out onto a cutting board and cut it into desired shapes, such as rectangles or squares.
- In a bowl, whisk together all-purpose flour and egg to form a smooth batter.
- Dip each custard piece first into the flour-egg batter, then roll it evenly in breadcrumbs, ensuring it is fully coated.
- 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.
- Remove the Crispy Fried Milk with a slotted spoon and drain excess oil on paper towels. Serve warm.
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