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This is a delightful Spanish-inspired dessert known as Fried Milk or Leche Frita. It features a crispy, golden-brown breaded exterior that gives way to a creamy, soft, and melt-in-your-mouth milk pudding on the inside. It's a surprisingly simple yet impressive treat, perfect as a snack or dessert.
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Cook milk, sugar, and cornstarch until it forms a thick paste, then chill in a greased container for 3 hours. → Cut the firm milk pudding into rectangular pieces. → Prepare a batter with flour, sugar, and water. → Dip each pudding piece in the batter, then coat thoroughly with bread crumbs. → Deep fry in medium-heat oil until golden brown and crispy.
Cook milk, sugar, and cornstarch until it forms a thick paste, then chill in a greased container for 3 hours. → Cut the firm milk pudding into rectangular pieces. → Prepare a batter with flour, sugar, and water. → Dip each pudding piece in the batter, then coat thoroughly with bread crumbs. → Deep fry in medium-heat oil until golden brown and crispy.
This is a delightful Spanish-inspired dessert known as Fried Milk or Leche Frita. It features a crispy, golden-brown breaded exterior that gives way to a creamy, soft, and melt-in-your-mouth milk pudding on the inside. It's a surprisingly simple yet impressive treat, perfect as a snack or dessert.
In a saucepan, add the corn starch and sugar.
Pour in the milk and whisk thoroughly until the mixture is smooth and there are no lumps.
Lightly grease a rectangular container with a small amount of cooking oil.
Place the saucepan over medium heat and stir constantly with a spatula.
Continue to stir as the mixture begins to thicken. Keep stirring vigorously until it becomes a very thick, smooth paste.
It is essential to stir the milk mixture constantly while heating to prevent it from burning at the bottom and to ensure a smooth, lump-free consistency.
Make sure the milk pudding is fully chilled and firm before attempting to cut and fry it. If it's not firm enough, it will fall apart in the hot oil.
Maintain a consistent medium heat during frying. If the oil is too hot, the outside will burn before the inside warms up. If it's not hot enough, the fried milk will absorb too much oil and become greasy.
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