Let's do our bit so that this delicacy, the authentic fried milk recipe, don't disappear! I really wanted to bring a homemade dessert, the kind people love and that, curiously, is being lost in many homes where there isn't a grandma nearby. So today I'm bringing one of the most popular desserts in our country, especially typical of Holy Week (in fact, it also takes its name from Easter milk, Lenten milk or Basque milk).
My wish is for this recipe to be back among the recipes of our generation, because something this delicious and this traditional must not be lost.
If you are considering how to make fried milk (and you should, believe me!), you need to know that it is a healthy dish and one of its many attractions lies in its low calorie content given its condition as a “sweet.” It has an aromatic flavor and a creamy, melt-in-the-mouth texture, while still keeping enough consistency to pick it up with your fingers. For serving, we simply dust it with sugar and ground cinnamon. For the more adventurous, you can flambé it with a good liqueur, which gives it a very special touch.
Evolution Round Cocotte Le Creuset, WMF stainless steel whisk, Revol Caractère porcelain plate and Revol round porcelain plate
Ingredients
- 750 ml of lpour whole
- 2 andemas of egg
- 75 g hfine corn flour (Maizena)
- 75 g tozúcar
- 30 g munsalted butter
- 1 cáscara of lemon (preferably organic because the flavor is incredible)
- 1 corange peel very clean
- 1 rmistress of cinnamon
- 1 tsp. pure vanilla extract
- Mild olive oil for frying
- Flour and 2 eggs for breading
- Ground cinnamon and powdered sugar for dusting
Preparation: How to make fried milk
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We start by putting all the milk (except for one cup that we set aside) into a pot or saucepan (in my case I used a casserole), along with the lemon and orange peels (previously washed well and peeled with a peeler, avoiding the white pith), the cinnamon stick, the butter, and the vanilla extract. Heat over medium heat until it comes to a boil.
- Next, we remove it and set it aside, letting it steep for a few minutes.
- We will mix the cup of cold milk we had set aside with Maizena, stirring well so there are no lumps (which you’ll avoid if you pour the milk over the Maizena and not the other way around, and it’s a great help whisk with ball tips).
- Meanwhile, in another pot, beat the yolks and sugar with an electric hand mixer on the lowest speed until the mixture turns pale. Add the cup of milk with the cornstarch, beating well, then pour in the infused milk through a strainer. Set over medium heat, stirring constantly, for about 10-12 minutes until it thickens.
- We grease the mold or dish* we’re going to use with a little vegetable oil, and cover it with plastic wrap (cover the entire bottom and sides with the film to make it easier to remove the pieces from the mold later).
- Pour the cream into the mold and spread it so the surface is as smooth as possible. Cover with plastic wrap directly on the surface of the cream so it doesn’t form a skin, and let it cool completely. Then put it in the refrigerator for several hours (2 or 3 at minimum), or even until the next day.
- After that time, we have to fry the mixture. To fry*, we will turn out (taking care not to break it) the already set cream onto a plate or tray, cut it into rectangles or squares, coat each piece in flour (regular wheat flour) and beaten egg; we will fry in a frying pan with plenty of oil, over medium heat so the egg doesn't burn. We'll remove them once they're golden and place them on paper towels to remove any excess oil.
- When we’ve finished frying them, let them cool a bit and, using a sieve, sprinkle sugar mixed with a teaspoon of ground cinnamon. And these delights are ready!
NOTES (*):
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The mold you use is a matter of personal taste. I like my fried milk thinner, but some people prefer thicker pieces, so we’ll choose the baking dish accordingly.
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For frying, we recommend using a iron frying pan. They get very hot and retain heat well, ideal for frying. Also, they don't include nonstick coatings (not recommended for high-temperature cooking), they are 100% natural and will last for years and years in the kitchen.
- Remember to keep changing the oil every few pieces you fry, since we don’t want the fried milk squares to end up browned from egg residue in the oil.
Revol round porcelain plate and De Buyer Mineral B iron frying 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