For the cream or curdled milk
- 750ml of whole milk
- 100g of powdered sugar
- 3 egg yolks
- 1 lemon peel
- 1 cinnamon stick
- 1 teaspoon of vanilla
- 80g of cornstarch
- 40g of butter
To fry the milk
- 1 cup of olive oil or sunflower oil
- 100g of wheat flour
- 1 egg (and you can add the 3 egg whites that you have left over from making the cream)
- 100g of white sugar
- 1 teaspoon of ground cinnamon
The first step is to infuse the milk with flavor, but first, you should set aside a cup for the next step. Then, pour the remaining milk into a saucepan over medium heat. When it starts to boil, remove it from the heat, add the lemon peel, butter, and vanilla. Cover it and set it aside.
Separate the yolks and whites of 3 eggs. Place the yolks in a deep bowl and mix them with the powdered sugar. Set aside the 3 egg whites, as you can use them later for coating.
In the glass of milk that you set aside before infusing the milk, dissolve the cornstarch. Add this mixture to the egg yolks with sugar, whisk well until everything is combined, and set it aside.
We return to the milk that has been boiled and infused with lemon, butter, and cinnamon. Strain the milk and place it back on the heat. When it begins to boil, add the mixture of egg yolks, sugar, milk, and cornstarch. Stir continuously with a wooden spoon, as it will thicken very quickly, and we must ensure it doesn't stick to the bottom. When you can see the bottom of the pot as you pass the spoon through, it is ready to be removed from the heat.
Pour the milk mixture into a previously greased mold with butter. As it cools, it will solidify. Cover it with plastic wrap or lid the mold to prevent a crust from forming. Place it in the refrigerator for at least 2 hours, although it's best to leave it overnight. Once it is solid and chilled, carefully invert it onto a large tray or cutting board to avoid breaking it. Cut it into equal, rectangular or square pieces, as you prefer.
To coat, we will first dip each square of solid milk in flour and then in beaten egg. I usually add the leftover egg whites from the first preparation to the egg to make the most of everything.
Fry them in a pan with plenty of oil. If you're using a small pan, you'll need less fat; the oil should cover each portion about halfway. Fry them for approximately 2 minutes on each side, turning them until they are nicely golden on both sides. Place them on paper towels to drain any excess oil.
When they are all fried, toss them in a mixture of white sugar and ground cinnamon. Arrange them nicely on a plate and serve.
This recipe has many steps, but with practice, they can be simplified.
I hope you enjoy the Fried Milk. Bon appétit!