Crispy Chinese Fried Milk Recipe | 脆皮炸鲜奶

Crispy on the outside, sweet and lightly creamy on the inside like a milk custard! This is a lighter Chinese dessert, but for a more decadent dessert, you can always add some vanilla extract, and dip it in cinnamon sugar or chocolate sauce. You can also use coconut milk instead for a creamier, coconut flavor.

This recipe makes about 20 pieces.

Ingredients:
2 cups whole milk
1/3 cup cornstarch
1/4 cup white sugar (if you'd prefer it sweeter, use 1/2 cup instead)
2 eggs
2 cups Panko breadcrumbs.

Directions:
Whisk milk, cornstarch, and sugar together in a bowl.
On medium heat, pour the mixture into a saucepan/wok.
Continue whisking while the mixture heats up.
Whisk thoroughly to ensure no clumps.
Once the mixture has reached stiff peaks (if you lift whisk up, the mixture doesn't drip down),
remove from heat.
Pour contents into an oiled rectangular baking dish, loaf pan, etc.
Smooth it out as best you can.
Refrigerate for 1 hour.
Remove from fridge, and gently remove from the baking dish.
Cut into 3" long, 1" wide pieces.
Prepare Panko breadcrumbs in a bowl.
Cover each piece with Panko. (Layer 1)
Next, mix two eggs together in a bowl.
Cover each Panko-covered piece in the egg mixture, then back into the Panko breadcrumbs for its second layer of Panko.
Heat frying oil on medium-high.
Gently put each piece in the oil one by one, swirling them around slightly in the oil to prevent sticking.
Fry until golden and crispy.
Let cool before serving.