- 2 medium saucepans
- small rectangular container
- plastic wrap
- kitchen towel or a cooling rack
- parchment paper
- slotted Spoon or strainer
- 2 1⁄8 cups whole milk
- 4 tbsp sugar
- 2/5 cup cornstarch
- 3 tbsp of cornstarch (panko batter)
- 1 cup panko
- 1 egg
- Line a small rectangular pan with parchment paper
- Combine whole milk, sugar and cornstarch in a saucepan. Stir continuously on medium heat until it thickens into a paste.
- Pour the mixture into the rectangular pan. Cover with plastic wrap. Refrigerate for 3 hours or overnight.
- Take the custard out of the pan and cut it into bite-size pieces
- Coat the milk pieces with cornstarch, next with egg and then cover completely with panko.
- Fry the milk on medium heat for 3-5 minutes until golden brown. Enjoy!
- 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.