Do you know how they fry milk in Spain?
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Spanish cuisine has always left chefs slightly perplexed – how can such incompatible ingredients produce a dish with such a unique and refined flavor? Today we present to you "fried milk" - an unusual Spanish dessert, the exact origin of which remains unknown.
In fact, all regions of Spain claim this recipe's birthplace. Most chefs believe San Sebastian originated it. Others, however, favor Castile and León. The only thing known for certain is that it's a homemade dish.
How to prepare fried milk?
It's worth noting that the recipe for fried milk has been passed down through generations and has constantly evolved. Today, there are several ways to make this dessert, but we'll highlight the most popular ones.
When frying milk, there's one rule to follow: its shape should be square or rectangular, measuring exactly 3-5 cm and 1-2 cm on the sides. As for creating a golden crust, it's achieved using breadcrumbs. The dish is garnished with sugar and ground cinnamon.
Recipe for classic fried milk
To prepare 4-6 servings you will need:
- eggs – 6 pcs
- flour (corn and wheat) - 60 g each
- a spoonful of vanilla
- sugar and powder - 120 g and 100 g
- fresh milk – half a liter
- cinnamon – 1 tsp
To make fried milk, heat it thoroughly in a saucepan. Meanwhile, beat the eggs with vanilla and sugar, add both types of flour, and mix thoroughly.
Now pour boiling milk into the mixture and cook for 5 minutes, stirring constantly. This will create a thick, dense cream. If you're having trouble achieving the right consistency, you can add a little more cornflour.
After this, pass the milk cream through a sieve to remove any lumps. Pour the finished mixture into a well-greased baking pan and let it sit until it thickens.
All that remains is to cut the cream into several pieces, roll them in flour and egg breading and fry on both sides in a preheated frying pan.
Before serving, don't forget to sprinkle the resulting dessert with powdered sugar.
Recipe for delicate fried milk with citrus
Ingredients:
- 3.5% milk – 1 l
- egg yolk – 2 pcs.
- flour – 120 g (can be replaced with corn starch)
- a few eggs for frying
- lemon peels
- sugar – 250 g
- cinnamon
Let's fry milk step by step:
- Pour 750 ml of fresh milk into a small saucepan and add cinnamon and lemon zest. Bring to a boil and simmer, covered, for 10 minutes.
- Mix the remaining 250 ml of milk with flour, rub the lumps until smooth.
- Whisk the egg yolks. If you want to make the dessert even more delicate, you can pierce the yolks and scrape off the outer membrane (use only the inner membrane).
- Mix these two masses.
- Remove the lemon peels from the cooled milk, add sugar and place over medium heat.
- Pour the starch-yolk mixture into the pan, stir, and cook until thickened. Do not let it boil!
- Pour the resulting cream into a rectangular container, smooth it out and let it cool.
- Cut the solidified milk into small pieces, roll in flour-egg-flour mixture and fry until golden brown in a preheated frying pan.
