Cherry & Dennis Helper Habitat
Cantonese Crispy Fried Milk
脆炸鮮奶
Recipe overview
Cook milk custard until thick, chill until firm, cut it, then coat with flour, egg and breadcrumbs before frying in batches.
01
Ingredients
Main ingredients
- 500 ml whole milk
- 60 g cornstarch
- 60 g plain flour
- 2 eggs
- 120 g panko breadcrumbs
- 50 g white sugar
Frying oil
- about 600 ml; adjust to the pan neutral cooking oil
02
Tools
- measuring jug
- small saucepan
- whisk
- silicone spatula
- 18 cm shallow square tray
- parchment paper
- knife and board
- three shallow bowls
- small heavy-bottomed pan
- kitchen thermometer
- slotted spoon
- draining rack
03
Steps
Step 1
Measure ingredients
Measure the milk, cornstarch and sugar; set out the flour, eggs, breadcrumbs and oil separately.
Step 2
Mix while cold
Before turning on the heat, whisk milk, cornstarch and sugar in the saucepan until no lumps remain.
Step 3
Cook gently
Cook over low to medium heat, stirring constantly for about 5 minutes until the mixture begins to thicken.
Step 4
Thicken fully
Reduce to low heat and stir another 2 to 3 minutes, until thick enough for a spatula to leave a trail.
Step 5
Pour into tray
Pour into an 18 cm square tray lined with parchment, smooth the top and cool for about 15 minutes.
Step 6
Chill until firm
Cover and refrigerate for at least 2 hours until the custard is completely set.
Step 7
Cut pieces
Turn out the firm custard and cut it into about 12 similar-sized rectangles.
Step 8
Dust with flour
Lightly coat every custard piece in plain flour and shake off the excess.
Step 9
Dip in egg
Beat both eggs and dip each flour-coated piece into the egg.
Step 10
Coat in crumbs
Coat each piece fully in breadcrumbs, pressing gently so all sides are covered.
Step 11
Fry in batches
Heat oil in a small heavy-bottomed pan to about 175°C. Fry a few pieces at a time for about 2 minutes per batch, turning until golden; do not crowd the pan.
Step 12
Drain and serve
Lift out with a slotted spoon and drain on a rack. Let cool slightly before serving; hot oil and the filling can burn.
Common mistakes
- Custard that was not cooked thick enough or chilled until firm may fall apart. Breadcrumbs that do not cover all sides may let the filling leak.
Tips
Chill until fully set before cutting. Fry in small batches and keep children away from hot oil. The filling stays hot after frying. Contains milk, egg and wheat.
