Fried milk is a modern Chinese dessert, made by deep frying batter-coated milk custard until golden brown, the results is a crispy outer layer and a creamy, gooey center. To make it extra fancy, coat it in a sweet, thick caramel sauce and get ready to enjoy this fusion-style dessert!
Caramelized Fried Milk
CUISINES: New American
TIME: 30 min
SERVING: 2 People
- 1.5 cup Milk
- 2 tbsp Corn Starch
- 1 tsp Agar-Agar Powder
- 3 tbsp Flour [Batter]
- 3 tbsp Corn Starch [Batter]
- 0.5 tsp Baking Powder [Batter]
- 0.25 tsp Salt [Batter]
- 1 tsp Cooking Oil [Batter]
- 0.5 cup Cold Water [Batter]
- 1 large Daikon or Potato
- 4 cups Cooking Oil
- 1 tbsp Cooking Oil [Sauce]
- 0.5 cup Sugar [Sauce]
- 2 tbsp Cold Water [Sauce]
- 1 tbsp Cooking Oil
- 0.5 cup Sugar
- 2 tbsp Cold Water
In a small pot, bring milk to a boil.
Add corn starch and agar-agar powder and cook for 5 minutes, stirring continuously in a circle until the mixture has thickened into a smooth custard.
Pour custard into a small, lightly greased rectangular container (custard should be approx. 1" deep).
In a small bowl, add in flour, corn starch, baking powder and salt. Add water and oil and mix into a batter.
Remove custard from the refrigerator and turn gently onto a cutting board. Slice into small rectangular pieces and lightly coat with a little flour, transfer the floured custard into the bowl with batter, coating each piece well.
Heat 4 cups of cooking oil in a medium-sized pan. Fry the batter coated custard pieces until it turns light brown, then remove and transfer onto a paper towel covered plate.
Prepare the daikon (or potato) into a decorating tool, first cut off the top part, then slice off the sides and insert toothpicks into the flat end.
In a larger pot, heat 1 tablespoon of oil, add 1/2 cup of sugar and 2 tablespoon of water and cook over medium-high heat until caramelized, add in the fried milk pieces and toss to coat. Transfer the caramelized fried milk onto a lightly greased plate, drizzle with remaining caramel sauce.
In the same pan, cook 1/2 cup of sugar and 2 tablespoon of water over medium-high heat until deep brown. Grease the bottom of a small heat-proof bowl. Dip the toothpick end of the daikon into the caramel mixture and move in circles drizzling sugar strands over the greased bowl. Allow to cool, then gently lift the spun sugar and place it on top of the caramelized fried milk, enjoy immediately!