Fried Milk: Crispy Spanish Custard Recipe

Warm, pillowy squares of custard wrapped in a crisp, golden shell, flavored with cinnamon and lemon zest.

Scale

1,000 ml (4 cups) Whole milk
120 g (2/3 cup) Granulated sugar
120 g (1 cup) Cornstarch
60 g (1/2 cup) All-purpose flour (for custard) + 150 g (1 1/4 cups) for dredging
2 large Egg yolks
2 whole large Eggs (for coating)
25 g (2 tbsp) Unsalted butter
Zest from 1 Lemon
1 Cinnamon stick (or 1 tsp ground cinnamon)
150 g (1 1/2 cups) Fine dry breadcrumbs
Vegetable oil for frying (about 1 L)

Cook Mode Prevent your screen from going dark

Combine whole milk, cinnamon stick, and lemon zest in a saucepan and heat until steaming, about 6–8 minutes.
Whisk together sugar, cornstarch, and flour in a bowl and gradually add warm milk to form a slurry.
Return remaining milk to low heat and whisk in the slurry, cooking until thickened, about 6–8 minutes.
Beat egg yolks, temper with hot custard, and return to saucepan. Stir in butter and strain into a shallow dish.
Cover and refrigerate until fully set, at least 4 hours.
Turn chilled custard out, cut into squares, and set up a dredging station.
Fry squares in batches at 180°C (350°F) for 2–3 minutes per side until golden brown.
Dust with sugar and cinnamon before serving.

For a gluten-free version, use a gluten-free flour blend and add xanthan gum for structure. Frying temperature is key for a crisp crust.