Ingredients
For the milk custard
| 2 cups | (500 ml) | whole milk |
| ½ cup | (125 ml) | granulated sugar |
| ½ cup | (125 ml) | cornstarch |
| 2 tbsp | (30 g) | unsalted butter |
| 1/2 tsp | (2.5 ml) | vanilla extract |
For the coating
| 1 cup | (250 g) | all-purpose flour |
| 2 cups | (500 g) | bread crumbs |
| 2 | large eggs, beaten | |
| Vegetable oil for frying |
For the syrup (optional)
| 1/2 cup | (125 ml) | water |
| 1/2 cup | (125 ml) | granulated sugar |
| 1/4 cup | (60 ml) | honey |
Directions
Equipment
- Mixing bowls
- Saucepan
- Heavy-bottomed pot
Prepare the milk custard
- In a saucepan, combine the milk and sugar. Heat over medium-low heat until the sugar is dissolved and the milk is warm but not boiling.
- In a separate bowl, mix the cornstarch with a small amount of water to create a slurry. Add this to the warm milk mixture.
- Continue to cook the mixture, stirring constantly, until it thickens and becomes a custard-like consistency.
- Remove from heat and stir in the butter and vanilla extract. Mix until the butter is fully incorporated.
- Pour the custard into a greased square or rectangular dish and let it cool to room temperature. Then, refrigerate it for a few hours or until it’s set and can be easily cut into rectangle shapes.
Coating and frying
- Once the milk custard is set, cut it into bite-sized rectangle shapes.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dip each custard square into the flour, then the beaten egg, and finally coat it with breadcrumbs, ensuring an even layer of breadcrumbs sticks to each square.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to around 350-375°F (175-190°C).
- Carefully drop the coated custard squares into the hot oil and fry until they turn golden brown and crispy, about 2-3 minutes. Be sure not to overcrowd the pan.
- Use a slotted spoon to remove the fried milk squares and place them on paper towels to drain any excess oil.