Fried milk. Recipe for sunny Spain

The Spanish dessert "Fried Milk" is little known in the world. But this is just an amazing delicacy - it has a home-like taste, it is liked by children and adults. The roots of this dish are Basque, but the fried milk is spread now in the entire central part of Spain. Dessert has a lot of variations. We describe the most simple and popular.

Fried milk: a recipe and way of filing in details

Serve it with berry gravies, ice cream ball, with any cream or figuratively sliced fruit. In restaurants, sometimes this dessert is flambred by burning alcohol - this allows you to imagine it as a truly luxurious dish. The fried milk, the recipe of which we now present, is prepared with the addition of starch. Of course, it can be replaced with flour. But still, maize starch is better. And not all flour will provide the right consistency. You may need to experiment to prepare your ideal fried milk. The recipe says that you need to take a liter of maximum fat milk, half a glass of starch (preferably use corn), a couple of yolks, a stick of cinnamon, 250 g of sugar and lemon crust. First, three cups of milk with zest and cinnamon bring to a boil and let it brew. Strain. In the remaining cold milk, dissolve all the starch, add the yolks beaten with a fork. It is ideal to rid the yolk of the film that covers it - just pierce it with a fork and allow the contents to drain. Strain the filtered milk with sugar, heat it over low heat. Portions pour the starch-yolk mixture, each time carefully stirring (for this you can even remove the pan from the plate before adding another portion). It is very important to prevent the formation of lumps. And, at the same time, ensure a uniform thickening of the mixture. And do not let it boil. Pour the resulting mass into a rectangular baking dish (for convenience of subsequent extraction, you can advise oiling it with oil) or in a deep baking tray. The cream will be thick enough. It must be leveled with a knife. The layer should be frozen - for this, it is placed in a refrigerator for a couple of hours or left overnight at room temperature.

Fried milk, a recipe. Part two

The resulting mass resembles dense jelly. It should be, trying not to damage, lay out on the table from the form. The table can be slightly dusted with flour. Cut the layer on even small rectangles. Prepare eggs from eggs. Heat the oil in a frying pan. In a separate bowl, mix cinnamon with sugar or powdered sugar. Lower the rectangles of jelly into the egg, then into the flour, fry (preferably, if the oil will cover them completely). After that, cut the pieces in sugar with cinnamon. Serve fried milk better chilled. The nuances of the recipe can deal with such aspects as the addition of yolks - sometimes dessert is made without them. You can make a double-stick - in this case, the crust can be coarse. But this method will save in the event that the jelly is frozen solid, and you are afraid that it will flow.