Fried milk is a traditional Spanish delicacy that is famous all over the world for its unusual taste. It takes a little time to prepare fried milk and products that are in the refrigerator of any housewife. The dessert turns out to be extravagant, hearty and high-calorie.
Fried milk history
Spanish cuisine, always distinguished by its uniqueness and originality, can surprise with such a curious dish as fried milk. The origin of this dessert remains unknown. Regions of Spain defend the right to be considered the homeland of this delicacy.
Some people believe that San Sebastian is the place where they invented to fry milk. Also in Castile and León, fried milk has always been prepared.
It is known for certain that fried milk is a Spanish dish that is considered a truly homemade dish, because it was always prepared from excess dairy products. There are many recipes for making this dessert, because they constantly passed from generation to generation, while constantly changing.
Fried milk recipe
To prepare 4-6 servings of this unusual dessert, you will need:
- 1 liter of milk;
- chicken eggs - 5 pcs.;
- 250 g of sugar;
- 120 g flour (or potato starch);
- orange or lemon zest - 1 pc. (optional);
- cinnamon (to taste);
- 3 tbsp. l. butter;
- olive oil (for frying).
Pour 750 ml of milk into a saucepan, add any citrus zest and cinnamon to your taste, then put on the stove and bring to a boil over low heat. Leave the boiled mixture under a closed lid to brew for 15 minutes.
Pour potato starch into a bowl and dilute 125 ml of milk so that a homogeneous mass is obtained. You can also use regular flour instead of starch. Beat two chicken yolks in a blender or mixer, and then pour into the starch mass.
Pour granulated sugar into hot milk and place on the stove, then boil over low heat until the sugar is completely dissolved. Mix this mixture with the starch mass using a whisk and put it on the stove again, cook until the mass thickens. As a result, you will get a creamy mass.
Take a special rectangular shape, brush it with butter and pour the prepared mixture into it. Leave the mold in a cool place for several hours. After a few hours, remove the mold and cut the cream into square or rectangular pieces.
Milk pieces must be dipped in a mixture of eggs and flour, beaten with a mixer. Heat a frying pan greased with olive oil on the stove and fry the milk pieces over low heat. Fry the milk until golden brown, then drain the butter and sprinkle cinnamon or powdered sugar on top of the treat.
If desired, pour over the fried milk with liqueur and fry it a little, which will give it a special aroma and taste. Serve as a standalone dessert, or in combination with ice cream or fruit. Bon Appetit!
