Let's do our bit to ensure that this delicacy, the authentic recipe for fried milk , does not disappear! I really wanted to bring you a homemade dessert, one of those that are very popular and, curiously, is disappearing in many homes where there is no grandmother nearby. So today I bring you one of the most popular desserts in our country, especially typical of Easter (in fact, it also takes the name of Easter milk, Lent milk or Basque milk ).
My wish is that this recipe will once again be among the recipes of our generation, because something as delicious and traditional as this one cannot be lost.
If you are wondering how to make fried milk (and you should, believe me!), you should know that it is a healthy dish and one of its many attractions is its low calorie content for its “sweet” condition. It has an aromatic flavour and a creamy, melt-in-your-mouth texture , while maintaining a consistency that you can hold with your fingers. To serve it, simply sprinkle it with sugar and cinnamon powder. For the more daring, you can flambé it with a good liquor, which gives it a very special touch.
Evolution Le Creuset round cocotte , WMF stainless steel whisk , Caractère Revol porcelain plate and Revol round porcelain plate
Ingredients
- 750 ml of whole milk
- 2 and egg yolks
- 75 g fine corn flour (Maizena)
- 75 g of sugar
- 30 g unsalted butter
- 1 lemon peel (preferably organic because the flavor is incredible)
- 1 orange peel, well cleaned
- 1 cinnamon stick
- 1 tsp. pure vanilla extract
- Mild olive oil for frying
- Flour and 2 eggs for coating
- Cinnamon powder and icing sugar for sprinkling
Preparation: How to make fried milk
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We start by putting all the milk (except for a cup that we set aside) in a pot or saucepan (in my case I used a cocotte ), together with the lemon and orange peels (previously well cleaned and the peel removed with a peeler, avoiding the white part), the cinnamon stick, the butter and the vanilla extract. We put it to heat over medium heat until it boils.
- Next, we set it aside and let it infuse for a few minutes.
- We will mix the cup of cold milk that we had reserved with the cornstarch, stirring well so that there are no lumps (which you will avoid if you pour the milk over the cornstarch and not the other way around, and the whisk with ball tips is very helpful).
- Meanwhile, in another pot, beat the egg yolks and sugar using an electric whisk at minimum speed until the mixture turns white. Add the cup of milk with the corn flour, beating well, and then pour the flavoured milk through a strainer. Place over medium heat, stirring constantly, for about 10-12 minutes until it thickens.
- Grease the mold or dish* you are going to use with a little vegetable oil and cover it with transparent film (cover the entire bottom and walls with the film, to make it easier to remove the cuts from the mold later).
- Pour the cream into the mould and spread it out so that the surface is as smooth as possible. Cover it with cling film flush with the cream to prevent a crust from forming and leave it to cool completely. Then put it in the fridge for several hours (2 or 3 at least), or even up to the next day.
- After this time, we have to fry the preparation. To fry*, we will pour (being careful not to break it) the already set cream on a plate or tray, we will cut it into rectangles or squares, we will pass each piece through flour (normal wheat flour) and beaten egg; we will fry in a pan with plenty of oil, on a medium heat so that the egg does not burn. We will take them out when they are golden and we will put them on absorbent paper to remove any excess oil.
- Once we have finished frying them, we let them cool a little and sprinkle them with sugar mixed with a teaspoon of ground cinnamon using a sieve. And these delicacies are ready!
GRADES (*):
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The mold to use is a matter of taste. I like the leche frita thinner, but there are those who prefer thicker cuts of leche frita, so we will choose the dish based on this.
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For frying, we recommend using a cast iron pan . They take and retain a lot of heat, ideal for frying. In addition, they do not incorporate non-stick coatings (not recommended for high-temperature cooking), they are 100% natural and durable for years and years in the kitchen.
- Remember that you should change the oil every few fried pieces, because we don't want the fried milk squares to turn out toasted due to the remains of egg in the oil.
Revol round porcelain plate and Mineral B De Buyer cast iron pan
Comments
Carlos said:
La hago muy a menudo con porductos ecologicos y estoy de acuerdo con Miguel y Carmen. No le añado huevo y al fondo del molde la remojo in poco con agua fria. Y nos chupamos los dedos de las manos y pies jajajaja!!!!
Carmen said:
Yo en vez de poner aceite en la fuente para echar la masa la paso por agua fría y después echo la masa de la leche frita. Esto lo hacia mi abuela y lo hago yo .y no se pega nada .
Miguel said:
Lo siento, pero la leche frita, la de verdad, no lleva huevo. El huevo se lo ponen los cocineros vagos!;)
Teodoro said:
La presentación parece que tiene dos porciones superpuestas y en medio… En medio qué: es una galleta… una tercera porción muy fina… no, es superdulcicora… No me queda claro. Las porciones no parecen lisas, sino que tienen como un copete. ¿Copete contra copete de dos porciones? Y si es así, ¿cómo se forma al freir?
Yolanda said:
Pon una cáscara de huevo y verás la diferencia
justy said:
Muy buena pinta , y tengo una pregunta … Que hacer para que el aceite no haga espuma , a mi me hace siempre que frio la leche frita