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Fried
Milk
 Fried
milk is a very popular Spanish dessert throughout Andalucia
and indeed all of Spain. This recipe comes from our very
own village of Orce, kindly provided by ‘Angelita’
who’s desserts never fail to impress us or the kids!
Preparation:
10 minutes Cooking time: 25 minutes
You
will need
250g
(8.75 oz) plain flour
150g (5.25 oz) sugar
150g (5.25 oz) butter
500ml (17 fl oz)whole milk
4 eggs, separated
150g (5.25 oz) fine breadcrumbs
Olive oil for frying
1 small cinnamon stick
Peel of ½ a lemon
Extra sugar or icing sugar for dusting
Method
- Sieve
175g (6 oz) of flour into a bowl. In a saucepan, melt
the butter and add the sifted flour. Stir together and
cook gently on the lowest heat. Add the sugar, stir again
and continue cooking slowly.
- Heat
the milk with the cinnamon stick and lemon peel in another
pan to just below boiling point, strain and add to the
pan with the sugar, butter and flour, stirring all the
time.
- When
the mixture starts to bubble, remove from the heat and
add the egg yolks one at a time, making sure one is mixed
in before you add the next. Stir well to achieve a smooth,
thick batter.
- Oil
a shallow baking tin or dish and pour in the mixture,
shaking to level it out.
- Place
the tin in the fridge and leave to set for 2-3 hours.
- Once
set, remove from the fridge and cut the batter into small
squares or rectangles.
- Beat
the egg whites from earlier lightly and then dip each
square into the remaining flour, the egg whites and then
breadcrumbs.
- Heat
the oil in a small deep pan and fry the coated squares
in batches until golden all over.
- Drain
on kitchen paper and serve dusted with sugar or icing
sugar and extra cinnamon if you wish. Goes really well
with pureed apple or pears.
Makes
about 20 - 25 squares
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