Deep Fried Milk
HB-10690 · Hand-built original · Asian
A chilled milk and cornstarch pudding cut into pieces, coated in cornstarch, egg and panko, and deep-fried until golden with a soft center.
AsianDessert2 hr 20 minServes 4194 kcalVegetarianGluten-freeDiabeticRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 2 1/8 cups Milk
- 2 1/2 oz Corn Starch
- 1 3/8 oz Sugar
- 1 cup Panko
- 2 tbsp Corn Starch
- 1 Egg
Method
- Stir the milk, the 2 1/2 ounces of cornstarch and the sugar together in a non-stick pot.
- Cook over medium heat for 3 to 5 minutes, stirring constantly so it does not stick or burn, until the mixture is thick and no longer runny.
- Pour the milk mixture into a parchment-lined container, level the top, lay another piece of parchment over it, and refrigerate for 2 hours or overnight.
- Cut the set milk pudding into 8 even pieces.
- Coat each piece first in the 2 tablespoons of cornstarch, then in the beaten egg, then in the panko.
- Deep fry the coated pieces for 4 to 5 minutes, until golden brown, and serve them warm while the centers are still soft.
Prep: 10 min · Cook: 10 min · Total: 140 min
Nutrition (per serving, where published)
194 kcalCalories
6.7 gProtein
28.5 gCarbs
6.1 gFat
2.9 gSaturates
1.3 gFibre
1.8 gSugars
216 mgSodium
62 mgCholesterol
232 mgPotassium
212 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data