Fried milk

How to make fried milk at home

In our dessert recipes we could not miss the  Leite fritida a galega.  To prepare this traditional and homemade sweet we do not need special ingredients, we just need to walk around the house, that is why it is one of the most successful simple desserts in Spanish pastries.

We can find thousands of different recipes, to the taste of the cook / a and surely they are all very good, but I am going to leave you the one that my mother prepares, because it is one of the desserts that best works for you and that’s how I make it.

I imagine that in the early days of baking as we know it now, milk, eggs, flour and sugar were the basis of most desserts.

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These 4 ingredients used in different proportions give us infinite possibilities. Playing with one or the other we have the same fried milk as some pancakes , crepes , the base of many biscuits , a good pudding or a flan … but after the pancakes I definitely stay with the fried milk .

It is not a dessert that is normally found in patisseries but it is usually homemade. They say it is a typical Palencia dessert in Castilla y León, but the truth is that where it is most famous is in the north of Spain.

In Coruña there are also some written recipes that use breadcrumbs. The texture of the raisins is a bit coarser and reminiscent of the crust of the croquettes. The flour ones are finer.

A fried milk well browned and covered in sugar (although I like it with a little cinnamon).

I assure you that it has a very creamy flavor. And if you cheer up with a crispy touch, on the blog you have caramelized fried milk , a success at home.

Before anything. Flavored milk

1. The first step is to prepare the ingredients with which we are going to flavor the milk.
2. We wash the lemon very well and peel its skin in a fine way, without much white that then makes the dessert bitter.
3. We open the vanilla bean and remove the seeds that we will reserve to add later to the milk.
4. If we use homemade eggs I assure you that you improve this delicious dessert.
5. We separate a glass of milk from the total that we are going to use and reserve it. Heat the rest of the milk in a saucepan over medium heat almost to the boiling point.
6. We lower the temperature and remove from the heat. Add the vanilla seeds, butter, lemon peel and finally the cinnamon stick. We leave everything to rest infusing for 5 minutes.

Preparation of the base cream of the fried milk

1. Mix the cornstarch in the glass of milk and put it together without any lumps.
2. If necessary we pass the mixer to you. We separate the yolks from the whites.
3. We put the yolks in a bowl and beat with the sugar until it foams.
4. Add the glass of milk and the cornstarch (cornstarch). We beat again until there are no lumps, there must be a homogeneous mass. We reserve.
5. Strain the infused milk and add it to the saucepan again.
6. Heat to a boil and add the cream from the previous step.
7. We are adding it little by little and mixing with some rods without stopping until it thickens.
8. It is very important not to stop stirring because if you can not get burned or stick to the casserole.

Payment Management Rest of the cream of the fried milk

1. We choose the tray that we are going to use for the fried milk cream.
2. In this case a 32 x 24 cm rectangular glass that I have smeared with a little butter just in case although it is not usually necessary.
3. Pour the mass of the fried milk into the source so that it is the desired thickness. Approximately 0.5 – 1 cm or a finger, it all depends on taste. I like it chubby.
4. Let cool for at least a couple of hours. If you do it the day before eating it will be much better, and it is easier to handle.
5. We cover the dough of the fried milk with transparent film, which is in contact with the dough. So that it does not scab and is very soft.
6. Let cool in the fridge, the ideal is to make the dough the night or late before. Thus we help to refrigerate several hours before continuing with the recipe.

Frying and final presentation of fried milk

1. Once the dough is cold and compact, carefully remove from the mold, turning the mold on a tray.
2. We cut into square or rectangular portions also to taste (between 3-5 cm on a side).
3. We pass them by flour first and then by beaten egg, until it is well impregnated on both sides.
4. Fry in a large frying pan with plenty of soft virgin olive oil or sunflower oil.
5. When they have a golden color, we remove them with a slotted spoon, about a minute, half on each side.
6. We remove the remains of egg and the typical balls of frying if it had them.
7. Let it dry on absorbent paper and pass through the mixture of ground cinnamon and sugar.
8. Here you have a dessert that we can say in capital letters, which is delicious.

This traditional fried milk recipe is relatively easy to prepare as you will have seen in the step by step.

Even in the photos you have below, and now more, since you know all my tricks to get it right . Don’t miss the step-by-step recipe for fried milk on the next album. If you have doubts, follow the photos and you will get a perfect fried milk.

Origin of fried milk

• The origin of the recipe is uncertain, several Spanish regions claiming its authorship. It is true that in the north of Spain this dessert is almost a religion and has its most devoted followers.
• Although his invention surely was to take advantage of the most common ingredients in the kitchen: milk, flour and eggs. In the like torrijas are quite similar to fried milk or cream toast .
• The secret of fried milk is to get a creamy but non-melting texture and batter. The breadcrumbs with breadcrumbs are popular in Madrid according to Nestor Lujan and Juan Perucho in ” The Spanish Cookbook, Gastronomy and History “.
• You can take the warm or warm fried milk, or let it cool and serve it cold. I like it as it is, I assure you that there will be no one who resists this dessert, its flavor is unique.