Ingredients You’ll Need
This recipe makes about 30–35 cubes.
Milk Custard Base
- 4 cups whole milk
- 1/2 cup sugar
- 1/2 cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
Coating
- 1 cup flour
- 2 eggs, beaten
- Oil for frying
Finishing (choose one)
- Powdered sugar
OR - Cinnamon sugar
OR - Caramel syrup (like the photo)
OR - Honey drizzle
Simple ingredients, incredible result.
What Is Fried Milk?
It might sound strange at first — frying milk?
But here’s the trick.
We first cook milk with cornstarch until it becomes thick like pudding. Then we chill it until firm. After that, we cut it into cubes, coat them, and fry.
So you’re not frying liquid milk — you’re frying solid custard blocks.
The result is magical:
Hot outside, creamy inside.
It’s comfort food science.
Making the Creamy Custard Base
This is the most important step.
Step 1 – Mix dry
In a bowl, mix:
- Cornstarch
- 1 cup cold milk
Stir until smooth (no lumps).
This prevents clumping later.
Step 2 – Heat milk
In a saucepan add:
- Remaining milk
- Sugar
- Butter
- Salt
- Lemon zest (optional)
Heat gently until warm.
Do not boil yet.
Step 3 – Thicken
Slowly pour cornstarch mixture into warm milk while stirring constantly.
Cook on medium heat.
Keep stirring.
After 3–5 minutes, the mixture will suddenly thicken like pudding.
Keep cooking until very thick and glossy.
Texture should be thick enough to hold shape.
Finally add vanilla.
Your kitchen will smell amazing already.
Setting the Custard
Line a square dish with parchment paper.
Pour the thick custard inside.
Spread evenly (about 2–3 cm thick).
Smooth the top.
Cover and refrigerate for at least 3–4 hours (or overnight).
This step is key.
If not cold enough, cubes will break during frying.
After chilling, it should feel firm like jelly.
Cutting the Cubes
Remove from fridge.
Lift using parchment.
Cut into small squares or rectangles.
Try:
- 2–3 cm cubes
- Bite size pieces
They should hold shape easily.
Now they’re ready to fry.
Already tempting 😄
Coating the Cubes
Prepare coating station:
Bowl 1 → Flour
Bowl 2 → Beaten eggs
Step
Roll each cube in:
Flour → Egg → back to Flour (optional for extra crisp)
This creates a light crispy shell.
Place coated cubes on tray.
Work gently — they’re soft.
Frying to Golden Perfection
Heat oil to medium (around 170–180°C).
Don’t make oil too hot or they brown too fast.
Fry in small batches.
Cook 1–2 minutes per side.
Turn carefully.
Look for:
- Deep golden color
- Crispy crust
Remove and place on paper towel.
They should feel crispy outside but soft when pressed.
Perfect.
Adding the Caramel Finish (Like Your Photo)
This is the extra delicious step.
Simple caramel glaze
In a pan add:
- 1/2 cup sugar
- 2 tablespoons water
Cook until golden brown.
Turn off heat.
Add 1 tablespoon butter or cream (optional).
Drizzle over fried cubes.
OR toss cubes gently inside caramel for full coating.
This gives:
Sticky
Glossy
Sweet
Beautiful finish
Exactly like the image.
Texture and Taste
When you bite:
Outside:
Crispy, slightly chewy, caramelized
Inside:
Smooth, creamy, custard-like, melts instantly
Flavor:
Milky, buttery, lightly sweet, warm vanilla
It’s basically comfort food heaven.
Hot + creamy + crunchy = perfect combo.
Flavor Variations
Want to change it up? Try these.
Cinnamon sugar
Roll in cinnamon + sugar
Chocolate drizzle
Melt dark chocolate on top
Coconut
Coat with shredded coconut
Honey glaze
Drizzle warm honey
Orange zest
Add orange flavor to custard
Coffee flavor
Add instant coffee powder
So many options, same easy base.
Storage Tips
Before frying:
Keep cubes in fridge 2 days
After frying:
Best eaten fresh
Reheat:
Air fryer or oven 5 minutes
Avoid microwave — gets soft.
You can freeze uncooked cubes for 1 month.
Common Mistakes to Avoid
Not thick enough custard
Cubes break while frying
Skipping chilling time
Too soft
Oil too hot
Burns outside, cold inside
Overcrowding pan
Oil temperature drops
Rough handling
They crack
Be gentle and patient.
Serving Ideas
Serve these warm:
- With tea
- With coffee
- With chocolate sauce
- With ice cream
- With caramel drizzle
- During Ramadan desserts
- As party bites
Dust with powdered sugar for elegant look.
They disappear fast, trust me 😄
Why This Recipe Works
Here’s the science:
Cornstarch → structure
Milk → creaminess
Frying → crispy contrast
Caramel → sweetness + shine
This balance creates that unique crispy-outside creamy-inside texture.
Simple technique, crazy good results.
Final Thoughts
Crispy fried milk bites are one of those desserts that surprise everyone. They look simple, but the first bite blows your mind. Creamy custard inside, golden shell outside — it’s warm, sweet, nostalgic, and incredibly satisfying.