Creamy Fried Milk Cubes

Ingredients

The Custard: 2 cups whole milk, 1/2 cup cornstarch, 1/2 cup sugar, 1 cinnamon stick, and a small piece of lemon peel.
The Coating: 2 large eggs (beaten), 1/2 cup all-purpose flour, 1/2 cup sugar mixed with 1 tablespoon ground cinnamon.
Oil for frying (neutral oil like sunflower or vegetable oil).

Step-by-Step Instructions

Infuse the Milk: In a saucepan, combine 1.5 cups of the milk with the sugar, cinnamon stick, and lemon peel. Heat over medium until it starts to simmer, then remove from heat and let it sit for 10 minutes to infuse.
Dissolve Cornstarch: In a small bowl, whisk the remaining 1/2 cup of cold milk with the cornstarch until completely smooth with no lumps.
Thicken the Custard: Remove the cinnamon stick and lemon peel from the warm milk. Return the pan to low heat and slowly pour in the cornstarch mixture. Stir constantly with a whisk until the mixture becomes very thick and glossy (about 5 minutes).
Set the Dough: Grease a square glass dish and pour the hot custard into it, smoothing the top. Cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 3–4 hours (or overnight) until firm.
Cut and Coat: Once set, turn the custard out onto a board and cut into equal squares or rectangles. Dredge each piece first in flour, then dip in the beaten eggs.
Fry: Heat oil in a pan over medium-high heat. Fry the squares for about 2 minutes per side until they are golden brown and crispy.
Sweet Finish: Immediately toss the hot fried milk in the cinnamon-sugar mixture until evenly coated. Serve warm or at room temperature.

Recipe Q&A: Fried Milk

Q: Why is my custard too soft to cut? A: This usually happens if the custard wasn’t cooked long enough on the stove or if it didn’t chill long enough in the fridge. It needs to reach a very thick, paste-like consistency before you take it off the heat.

Q: Can I make this without eggs? A: For an egg-free version, you can dip the custard squares in a thin slurry of flour and water before coating them in breadcrumbs or just flour, though the traditional texture comes from the egg wash.

Q: How do I get a smoother custard? A: Always dissolve the cornstarch in cold milk first. If you add it directly to hot milk, it will clump instantly. If you still see lumps, you can pass the mixture through a fine-mesh sieve before chilling.

Q: Can I air fry these? A: While frying gives the best traditional results, you can air fry them at 200°C for about 8–10 minutes. Spray them generously with oil first so the flour and cinnamon sugar can crisp up properly.