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Asian-inspired

Fried Milk

Fried milk has a crispy outer texture and a soft, creamy center–a perfect dessert for sharing with family and friends during Lunar New Year or any time. Recipe by Brenda Yim @PistachioPicks.

Prep Time

3 hrs

Cook Time

15 mins

Total Time

3 hrs 15 mins

Equipment

  • thermometer
  • 2 medium saucepans
  • small rectangular container
  • plastic wrap
  • kitchen towel or a cooling rack
  • parchment paper
  • slotted Spoon or strainer

Ingredients

  • 2 1⁄8 cups whole milk
  • 4 tbsp sugar
  • 2/5 cup cornstarch
  • 3 tbsp of cornstarch (panko batter)
  • 1 cup panko
  • 1 egg
  • oil

Directions

  1. Line a small rectangular pan with parchment paper
  2. Combine whole milk, sugar and cornstarch in a saucepan. Stir continuously on medium heat until it thickens into a paste.
  3. Pour the mixture into the rectangular pan. Cover with plastic wrap. Refrigerate for 3 hours or overnight.
  4. Take the custard out of the pan and cut it into bite-size pieces
  5. Coat the milk pieces with cornstarch, next with egg and then cover completely with panko.
  6. Fry the milk on medium heat for 3-5 minutes until golden brown. Enjoy!

Tips

  • You can make the milk mixture ahead of time and then fry it when you’re ready to serve dessert
  • To crisp up the fried milk a day or two later, pop them in a preheated 400F oven or air fryer that’s off. This will slowly reheat the inside of the milk without burning the crust.
  • If you don’t have panko, coating it with cornstarch is enough.

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