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 that are very popular 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 basca milk ).

My wish is that this recipe returns to be among the recipes of our generation, because something as rich and a traditional recipe as this one cannot be lost.

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 an aromatized flavor and a creamy and melting texture in the mouth , although it maintains consistency to pick it up with the 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


  • 750 ml whole milk
  • 2 and emas egg
  • 75 g fine corn flour (Maizena)
  • 75 g to sugar
  • 30 g butter without salt
  • 1 lemon peel (if possible organic because the flavor is incredible)
  • 1 c orange peel well cleaned
  • 1 teaspoon 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

Preparation: How to make fried milk

  1. We start by putting all the milk (except a cup that we reserved) in a pot or saucepan (in my case I used a cocotte ), together with the lemon and orange peels (previously well cleaned and removed with a peeler avoiding the white part ), cinnamon stick, butter and vanilla extract. Heat it over medium heat until it boils.

  2. Next, we set it aside and reserve it, letting it infuse for a few minutes.
  3. 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 a great help).
  4. Meanwhile, in another pot, with the help of the electric rods at minimum speed, beat 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. Cook over medium heat, stirring constantly, for about 10-12 minutes until thickened.
  5. Grease the mold or source* 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).
  6. Pour the cream into the mold and spread, so that the surface is as smooth as possible. 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.
  7. After that time, we have to fry the preparation. To fry*, pour (being careful not to break it) the curdled cream onto a plate or tray, cut into rectangles or squares, pass each piece in flour (normal wheat) and beaten egg; fry in a pan with plenty of oil, over 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.
  8. When we have finished frying them, let them cool a bit and sprinkle, with a strainer, sugar mixed with a teaspoon of cinnamon powder. And these delicacies are ready!


  • The mold to use is a choice that is going to taste. I like fried milk finer, but there are those who prefer thicker cuts of fried milk, because based on this we will choose the source.

  • For frying, we recommend using an iron skillet . They catch and retain a lot of temperature, ideal for making fried foods. In addition, they do not incorporate non-stick coatings (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 several fried pieces, because we do not want the squares of fried milk to be browned by the remains of the egg in the oil.

Revol Porcelain Round Plate and Mineral B Iron Skillet De Buyer

    Author of the recipe: Patry de Sabores & Momentos


    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

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