Description
Crispy Chinese Fried Milk is a traditional Chinese dessert that features a luscious, creamy milk pudding interior enveloped in a golden, crunchy exterior. This delightful treat offers a perfect contrast of textures with a sweet, subtly vanilla-flavored core, making it an irresistible gourmet snack or party finger food that is quick and fun to prepare.
Ingredients
Units
Scale
Milk Pudding Base
- 2 cups whole milk
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Breading Station
- 1/2 cup all-purpose flour (or cornstarch for gluten-free option)
- 1 large egg, beaten
- 3/4 cup breadcrumbs or cornstarch (for gluten-free, use gluten-free breadcrumbs or cornstarch)
For Frying
- Vegetable oil or peanut oil, for deep frying (enough to submerge pieces)
Instructions
- Prepare the Milk Pudding Base: Heat the whole milk gently in a saucepan over medium heat. In a separate bowl, whisk the cornstarch, sugar, and egg yolks until smooth. Slowly add a small amount of the warm milk into the egg mixture to temper it, then pour it all back into the saucepan. Stir constantly until the mixture thickens, coats the back of a spoon, and becomes smooth. Remove from heat and stir in the vanilla extract.
- Chill and Set: Transfer the thickened milk mixture to a shallow container and spread evenly. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours until the pudding is completely set and firm enough to cut.
- Cut and Coat: Once set, invert the pudding onto a cutting board and slice into bite-sized squares or rectangles. Set up your breading station with separate plates of flour, beaten egg, and breadcrumbs/cornstarch. Dredge each piece in flour, dip into the beaten egg, and coat thoroughly with breadcrumbs, ensuring an even layer for maximum crunch.
- Fry Until Golden: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated pieces in batches for 2 to 3 minutes, or until the exterior is golden and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve Warm: Enjoy immediately while warm to experience the perfect contrast of creamy inside and crispy outside. Optionally, dust with powdered sugar or drizzle with honey for added sweetness.
Notes
- Use full-fat milk for a creamier texture and richer flavor.
- Chilling the pudding thoroughly is essential to ensure it holds its shape during frying.
- Apply multiple layers when breading for a crunchier coating that stays intact.
- Maintain the frying oil temperature around 350°F to prevent greasy or burnt crust.
- Fry in small batches to keep the oil temperature consistent and prevent overcrowding.
Nutrition
- Serving Size: 4 pieces
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 85 mg