Fried Milk

Instructions

1. In a saucepan, combine 400 ml of the whole milk and granulated sugar. Heat over medium heat until the sugar is dissolved, stirring occasionally.
2. In a separate bowl, mix the remaining 100 ml of milk with the cornstarch until fully dissolved.
3. Slowly pour the cornstarch mixture into the heated milk, stirring continuously to avoid lumps.
4. Add the vanilla extract and continue to cook, stirring constantly, until the mixture thickens to a custard-like consistency.
5. Pour the thickened mixture into a greased rectangular dish, smoothing the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
6. Once the milk mixture is set, cut it into rectangular or square pieces.
7. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
8. Carefully coat each piece of set milk in flour, shaking off any excess.
9. Dip each piece into the beaten eggs, ensuring it is fully coated.
10. Roll each piece in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
11. In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
12. Fry the breaded milk pieces in batches, turning occasionally, until golden brown and crispy on all sides (about 2-3 minutes).
13. Use a slotted spoon to remove the fried milk pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
14. Optionally, dust the fried milk with powdered sugar and a sprinkle of ground cinnamon.
15. Serve warm and enjoy!