Ah, Fried Milk Bites! That’s a fantastic and somewhat unexpected dessert. It’s a classic Spanish and Chinese dessert concept where a sweet, creamy custard is chilled until firm, then breaded and fried until the outside is hot and crispy while the inside remains cool and creamy.
It’s a wonderful dessert that plays with temperatures and textures. Here’s a detailed recipe for you.
Crispy & Creamy Fried Milk Bites
This recipe turns a simple vanilla pudding into magical, golden-brown bites of deliciousness.
Yields: About 20-24 bites
Prep time: 15 minutes (+ 4 hours chilling)
Cook time: 20 minutes (for custard) + 5 minutes (frying)
Ingredients
For the Custard:
· 2 cups (500ml) whole milk
· ½ cup (100g) granulated sugar
· ½ cup (60g) cornstarch
· 2 large egg yolks
· 1 teaspoon vanilla extract
· 1 tablespoon (14g) unsalted butter
· A pinch of salt
For the Breading & Frying:
· ½ cup (60g) all-purpose flour
· 1 large egg, beaten with 1 tablespoon of milk
· 1 cup (100g) plain breadcrumbs or Panko (Panko gives an extra crunch)
· Vegetable, canola, or peanut oil for frying
For Serving (Optional):
· Powdered sugar (icing sugar)
· Ground cinnamon
· Chocolate sauce, caramel sauce, or honey
Instructions
Step 1: Make the Custard
- Prepare the Pan: Lightly grease a square 8×8 inch baking dish or a loaf pan with butter or non-stick spray. This will make it easy to unmold the set custard later.
- Combine Base Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. This prevents the cornstarch from clumping.
- Temper the Yolks: Gradually whisk in about ½ cup of the milk to create a smooth paste with the dry ingredients. Then whisk in the egg yolks until fully incorporated.
- Add Remaining Milk: Whisk in the remaining milk until the mixture is smooth.
- Cook to Thicken: Place the saucepan over medium heat. Cook, whisking constantly and thoroughly, especially in the corners of the pot, until the mixture thickens and begins to bubble. Let it bubble gently for about 60-90 seconds to cook out the starchy taste from the cornstarch.
- Finish the Custard: Remove from heat and whisk in the vanilla extract and butter until the butter is melted and the mixture is glossy.
- Chill: Immediately pour the hot custard into the prepared dish. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it is very firm.
Step 2: Cut and Bread the Bites
- Unmold and Cut: Run a knife around the edges of the dish. Turn the firm custard out onto a cutting board. It should hold its shape perfectly. Cut it into 1-inch squares, rectangles, or even sticks.
- Set up Breading Station: Set up three shallow bowls: one with the flour, one with the beaten egg mixture, and one with the breadcrumbs.
- Bread the Bites: Working with one piece at a time:
· Gently coat it in flour, shaking off any excess.
· Dip it into the egg mixture, letting the excess drip off.
· Finally, roll it in the breadcrumbs, ensuring it’s fully coated. Place the breaded bite on a plate or baking sheet. - Chill Again (Optional but Recommended): For the best results, place the breaded bites in the freezer for 15-20 minutes. This helps the coating set and prevents them from falling apart in the hot oil.
Step 3: Fry to Perfection
- Heat the Oil: Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb in; it should sizzle vigorously and turn golden in about 30 seconds.
- Fry in Batches: Carefully lower a few bites into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will lower the oil temperature. Fry for 1-2 minutes per side, until golden brown and crispy.
- Drain: Remove the fried bites with the slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Step 4: Serve Immediately!
· Serve the Fried Milk Bites warm. They are best eaten right away while the contrast between the hot, crispy shell and the cool, creamy center is at its peak.
· Dust generously with powdered sugar and a sprinkle of cinnamon, or drizzle with your favorite sauce.
Recipe Variations & Pro-Tips
· Flavor Twists: Infuse the milk with a citrus zest (lemon or orange) while heating it, then strain it out before adding the cornstarch mixture. You can also add a pinch of nutmeg or cinnamon to the custard.
· Air Fryer Method: For a lighter version, spray the breaded bites generously with oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
· The Key to Success: The most important step is allowing the custard to chill completely. If it’s not firm enough, it will ooze out during frying.
· Handling: Be gentle when handling the custard squares during the breading process. They are delicate but will firm up nicely once fried.
Enjoy your incredible homemade Fried Milk Bites! They are a truly special and impressive dessert.