Spanish dessert "Fried milk" is little known in the world.
But this is just an amazing delicacy - he has a home-like taste, he likes children and adults. The roots of this dish are Basque, but fried milk is now common throughout central Spain. The dessert has a lot of variations. We describe the most simple and popular.
Fried milk: recipe and method of serving in detail
Serve it with berry gravy, a scoop of ice cream, with any cream or figuredly sliced fruit. In restaurants, sometimes this dessert is flambered by setting fire to alcohol - this allows us to present it as a truly luxurious dish. Fried milk, the recipe of which we will present, is prepared with the addition of starch. Of course, it can be replaced with flour. But still, corn starch is better. And not all flour will provide the desired consistency.
You may need to experiment to make your perfect fried milk. The recipe says that you need to take a liter of maximum fat milk, half a glass of starch (it is better to use corn), a couple of yolks, a stick of cinnamon, 250 g of sugar and a lemon peel. To begin with, bring three glasses of milk with zest and cinnamon to a boil and let it brew. Strain. Dissolve all the starch in the remaining cold milk, add the yolks whipped with a fork. It is ideal to rid the yolk of the film that covers it - just pierce it with a fork and let the contents flow out. Mix filtered milk with sugar and heat over low heat. Pour the starch-yolk mixture in portions, stirring thoroughly each time (for this you can even remove the pan from the stove before adding another portion). It is very important to prevent the formation of lumps.
And, at the same time, ensure uniform thickening of the mixture. And do not let her boil. Pour the resulting mass into a rectangular baking dish (for the convenience of subsequent extraction, you can advise lubricating it with oil) or in a deep baking sheet. The cream will be quite dense. It must be leveled with a knife. The layer should harden - for this it is placed in the refrigerator for a couple of hours or left overnight at room temperature.
Fried milk recipe. Part two
The resulting mass resembles a dense jelly. It is necessary, trying not to damage, put on the table out of shape. The table can be dusted with flour a little. Cut the formation into even small rectangles. Make batter from the egg. Heat the oil in a pan. In a separate bowl, mix cinnamon with sugar or powdered sugar. Dip the jelly rectangles in the egg, then in the flour, fry (it is better if the oil will cover them completely). After that, cook the finished pieces immediately in sugar with cinnamon. Serve fried milk better chilled. The nuances of the recipe can relate to aspects such as adding yolks - sometimes dessert is done without them. You can make a double batter - in this case, the crust may be rough. But this technique will save you if the jelly is badly frozen, and you are afraid that it will leak.