Fried Milk
I know, it sounds weird... but this is a sweet dessert with a delicate flavor of nutmeg, it's crispy on the outside, smooth and custardy on the inside. It was love at first bite for me..
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 3 cups milk
- vegetable oil
- 1/2 cup cornstarch
- 2 eggs well beaten
- 1 tablespoon butter or 1 tablespoon margarine
- 1/4 teaspoon grated lemon rind of
- 3/4 cup progresso plain breadcrumbs
- 1/3 cup powdered sugar (optional)
- Carbohydrate 9.52882104174455 g
- Cholesterol 15.8312500076082 mg
- Fat 5.77342488160164 g
- Fiber 0.0497499985878496 g
- Protein 4.14911995438615 g
- Saturated Fat 3.13579006447017 g
- Serving Size 1 1 serving(s) (136g)
- Sodium 77.1518269539683 mg
- Sugar 9.4790710431567 g
- Trans Fat 0.61324413789949 g
- Calories 106 calories
Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm. Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.
