At CocalniWe know that there is nothing like sharing sweet moments with those we love most. And if there is one dessert that brings back memories of childhood, family snacks, or gatherings at grandma's house, it is fried milk. But today we want to give it a little twist: an orange-scented version that enhances its flavour and makes it even more special. Ideal for ending a meal with a smile.
Ingredients
- 1 litre of whole milk
- 130 g cornflour
- 90 g sugar
- 1 cinnamon stick
- The peel of 1 orange
- Orange flavouring to taste
- Sunflower oil (for frying and greasing the mould)
- Flour (for coating)
- 2 beaten eggs
- Sugar and ground cinnamon (for sprinkling)
Preparation of the mixture
- Grease a square silicone mould (20×20 cm) with sunflower oil.
- Set aside one cup of milk and heat the rest in a saucepan with the orange peel and cinnamon stick over low heat until it boils.
- Dissolve the cornflour in the cold milk you set aside, making sure there are no lumps.
- Add a few drops of orange flavouring to the hot milk.
- Once it boils, remove from heat, take out the orange peel and cinnamon. Reheat and add the sugar, mixing well.
- Add the milk and cornflour mixture, stirring constantly until thickened. Remove from the heat when it has a thick cream texture.
Resting and cutting
- Pour the mixture into the mould, smooth the surface and cover with cling film (in contact with the cream).
- Leave to cool at room temperature, then refrigerate for at least 6 hours.
- Grease a baking tray with sunflower oil and remove the milk from the mould. Cut into equal portions with a greased knife.
Breading and frying
- Coat each piece in flour, shaking off the excess, and then dip it in beaten egg.
- Fry in hot oil over medium heat until lightly browned on both sides.
- Drain them on a rack and then roll them in the sugar and cinnamon mixture.
Enjoy!
- Serve the fried milk on a pretty plate and let it cool completely. The result: golden brown on the outside, soft and aromatic on the inside. A treat that everyone will love!
