What’s This Fried Milk Custard?

By Kian Lam Kho



Ingredients

• 4 cups vegetable oil
• 1/4 cup sweetened condensed milk
• Confectionary sugar for dusting
• Custard
• 2 cups milk
• 1/2 cup cornstarch
• 1/4 cup sugar
• 1/4 teaspoon salt

Batter

• 1 cup all purpose flour
• 1/2 cup water
• 1 egg, beaten
• 1 teaspoon baking powder

Instructions

1. Combine all the custard ingredients in a medium saucepan and mix well. Be sure to blend the cornstarch completely with the milk. Heat the custard mixture over medium heat and use a wooden spoon to stir constantly while heating. As the custard begins to thicken stir the custard vigorously to prevent lumps from forming. Turn the heat off once all the mixture becomes a very thick custard. It will have the consistency of mashed potatos. While the custard is still hot spread it in a loaf pan as evenly as possible. Cool the custard and refrigerate for at least four hours.
2. Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and 3/4 inch thick.
3. Heat the vegetable oil in a wok over medium heat until it is just beginning to shimmer or about 350° F. Put all the custard sticks in the batter and make sure they are all coated evenly. Individually drop the battered custard sticks into the oil and fry them for about 8 minutes or until golden brown. Remove the fried custard from the wok and drain excess oil on two layers of paper towel.
4. Arrange the fried custard sticks on a plate and dust with confectionary sugar. Serve immediately while still hot accompanied by the condensed milk for dipping.

not mine.credit and source: RED COOK

The weirdest dessert ever: fried milk

Fried milk
Custard:

250 ml milk
50 g cornstarch
20 g sugar

Batter:

150 ml water
100 g wheat flour
4 tbsp cornstarch
1 tsp baking powder

For dipping:

Sweetened condensed milk

1. First make the custard by combining sugar and 200 ml milk in a saucepan. Dissolve the cornstarch in 50 ml of milk and slowly stir it into the mix. Set the saucepan over low heat and stir constantly until the milk gets thick. Then remove from heat. If the mixture is too lumpy, use a hand blender to make it smooth.

2. Grease a rectangular container (about 23x15 cm) with oil. Pour the mixture in the container and spread evenly. The layer should be about 1.5 cm thick, any more and the end-result gets too gooey. Any less and it will break apart when you try to get it on the pan. Refrigerate at least 3 hours until firm.

3. Prepare the batter by mixing water, flour, cornstarch and baking powder in a bowl. Take the milk custard out of the fridge and cut into small slices, using a wet knife.

4. Heat 2 tablespoons of oil on a frying pan or wok. Dip the custard slices into the batter and then fry until golden brown. Set on kitchen paper to drain the excess oil. Serve right away with sweetened condensed milk. And don't forget to enjoy!

GB TIMESnot mine.credit and source: