Fried milk (traditional recipe)
We are going to do our bit so that this delicacy, the authentic fried milk recipe , does not disappear! I really wanted to bring a homemade dessert, one of those who like it a lot and curiously it is being lost 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, Lenten 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 a traditional recipe as this one cannot be missed.
If you are considering how to make fried milk (and you should, believe me!), you have to know that it is a healthy dish and one of its many attractions is its low caloric intake for its "sweet" status. It has a flavored flavor and a creamy texture that melts in the mouth , although maintaining consistency to be picked up with your fingers. For its presentation, we simply sprinkle it with sugar and cinnamon powder. For the most daring, it can be flamed with a good liquor, which gives it a very special touch.
Evolution Le C reuset round Cocotte , WMF stainless steel whisk , Caractère Revol porcelain plate and Revol round porcelain plate
Ingredients
- 750 ml of whole milk
- 2 and egg emas
- 75 g fine corn flour (Maizena)
- 75 g to sugar
- 30 g m unsalted butter
- 1 lemon zest (preferably organic as the flavor is incredible)
- 1 well cleaned orange peel
- 1 r love of cinnamon
- 1 tsp. pure vanilla extract
- Mild olive oil for frying
- Flour and 2 eggs to coat
- Powdered cinnamon and icing sugar for dusting
Elaboration: How to make fried milk
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We start by putting all the milk (except one cup that we reserve) in a pot or saucepan (in my case I used a cocotte ), along with the lemon and orange peels (previously cleaned and removed with a peeler, avoiding the white part). ), the cinnamon stick, the butter and the vanilla extract. Heat it over medium heat until it boils.
- Next, we set it aside and reserve it, letting 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 ball-tipped whisk is very helpful).
- Meanwhile, in another pot we beat, with the help of the electric rods at minimum speed, the yolks and the sugar until the mixture whitens. Add the cup of milk with the cornmeal, beating well, and then pour the flavored milk through a strainer. We will put over medium heat, stirring constantly, for about 10-12 minutes until it thickens.
- Grease the mold or dish* that we are going to use with a little vegetable oil, and cover it with transparent film (we 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 mold and spread, so that the surface is as smooth as possible. We cover with a transparent film flush with the cream, so that it does not create a crust, and let it cool completely. Then we will put it in the refrigerator for several hours (2 or 3 minimum), or even until the next day.
- After that time, we have to fry the preparation. To fry*, we will overturn (careful not to break it) the curdled cream on a plate or tray, we will cut into rectangles or squares, we will pass each piece in flour (normal wheat) and beaten egg; Fry in a frying pan with abundant oil, over medium heat so that the egg does not burn. We will take them out when they are already golden and we will put them on absorbent paper to remove any excess oil.
- When we have finished frying them, let them cool down a bit and sprinkle, through a sieve, sugar mixed with a teaspoon of ground cinnamon. And these delights are ready!
GRADES (*):
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The mold to use is a choice that goes to tastes. I like fried milk thinner, but there are those who prefer thicker cuts of fried milk, because depending on this we will choose the source.
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For frying, we recommend using an iron skillet . They catch and retain a lot of temperature, ideal for frying. In addition, they do not incorporate non-stick (not recommended for cooking at high temperatures), they are 100% natural and durable for years and years in the kitchen.
- Remember that you must change the oil every few fried pieces, because we do not want the fried milk squares to remain browned due to the remains of egg in the oil.
Round Revol Porcelain Plate and Mineral B De Buyer Iron Skillet
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