Why You Will Love This Dessert
Fried milk is unique because it combines two textures in one bite:
- Creamy and soft center
- Light crispy coating
- Sweet cinnamon sugar flavor
- Easy ingredients
- Great for dessert or tea time
It’s also a fun recipe because you first cook the milk into a thick pudding, chill it until firm, then coat and fry it. The result is comforting, warm, and slightly nostalgic.
Ingredients
For the Milk Custard Base
- 500 ml whole milk
- ½ cup sugar (100 g)
- ½ cup cornstarch (60 g)
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pinch of salt
For Coating
- 2 eggs
- 1 cup breadcrumbs or panko
- ½ cup flour
For Frying
- Vegetable oil (enough for frying)
Cinnamon Sugar Mix
- ½ cup sugar
- 1 teaspoon cinnamon
Tools Needed
- Medium saucepan
- Whisk
- Square baking dish or tray
- Knife
- Bowls for coating
- Frying pan or pot
- Paper towels
Step 1: Making the Milk Custard
In a saucepan, mix sugar, cornstarch, and salt. Slowly pour in the milk while whisking so no lumps form.
Place on medium heat and stir constantly. The mixture will start to thicken after a few minutes.
Keep stirring until it becomes very thick — similar to pudding or mashed potatoes. This step is important because the mixture must be firm enough to cut later.
Once thick:
- Remove from heat
- Add butter and vanilla
- Stir until smooth and glossy
Step 2: Chilling the Mixture
Pour the thick custard into a lightly greased square tray. Spread evenly using a spatula.
Cover with plastic wrap touching the surface to prevent skin formation.
Refrigerate for at least 3–4 hours or until completely firm. Overnight chilling gives the best result.
The custard should be solid enough to cut into cubes without sticking.
Step 3: Cutting into Cubes
Remove from fridge and carefully unmold onto a cutting board.
Cut into equal squares or rectangles. Try to keep them medium size so they fry evenly.
If the mixture feels too soft, chill a little longer before coating.
Step 4: Preparing the Coating Station
Prepare three bowls:
- Flour
- Beaten eggs
- Breadcrumbs
Dip each milk cube:
- First into flour
- Then into egg
- Finally into breadcrumbs
Press lightly so the coating sticks well. This layer protects the soft inside during frying.
For extra crunch, repeat egg and breadcrumb coating again.
Step 5: Frying the Cubes
Heat oil to medium temperature (about 170°C / 340°F).
Fry cubes in small batches for 1–2 minutes until golden brown. They cook quickly because the inside is already prepared.
Remove and place on paper towels to absorb extra oil.
Avoid overcrowding to keep them crispy.
Step 6: Adding Cinnamon Sugar
While still warm, roll the fried cubes in cinnamon sugar mix so it sticks perfectly.
This final step adds sweetness and that classic dessert flavor.
Texture and Flavor Tips
- Stir continuously while cooking the custard to avoid lumps.
- Chill fully before cutting.
- Double coating gives extra crunch.
- Fry quickly to avoid melting inside.
The contrast between crispy outside and creamy inside is the secret to success.
Common Mistakes to Avoid
Custard too soft
- Not enough cooking time
- Incorrect cornstarch measurement
Coating breaking
- Oil too hot
- Cubes not chilled enough
Greasy texture
- Oil temperature too low
Taking your time during preparation prevents most problems.
Flavor Variations
Chocolate Fried Milk
Add 2 tablespoons cocoa powder to the milk mixture.
Coconut Version
Replace part of milk with coconut milk.
Lemon Flavor
Add lemon zest for a fresh taste.
Vanilla Bean Style
Use vanilla bean instead of extract for stronger aroma.
Serving Ideas
These fried milk cubes are delicious:
- Warm with tea or coffee
- With chocolate sauce drizzle
- With ice cream
- With fresh berries
- As a party dessert
They are best served fresh while the outside stays crispy.
Storage Tips
- Refrigerate leftovers up to 2 days.
- Reheat in oven or air fryer to restore crispness.
- Avoid microwave — it softens the coating.
Why This Recipe Is Special
This dessert transforms simple pantry ingredients into something unique. The creamy inside feels like soft custard, while the golden crust adds crunch and warmth. It’s a perfect example of how texture contrast creates a memorable dessert.
Even beginners can make this successfully if they follow the steps carefully. The biggest secret is patience during chilling and frying at the correct temperature.
Final Thoughts
Fried milk cubes are sweet, crispy, and wonderfully creamy — a dessert that surprises anyone who tries it for the first time. With a smooth custard center and a cinnamon sugar crust, they offer comfort and indulgence in every bite.