On this occasion, in recipes, we bring you a traditional dessert like none. This recipe of Galician fried milk is one of those grandmothers recipes that bring us memories of our childhood, especially in Holy Week. That is why and because of its delicious flavor, we wanted to prepare it and show you all the steps you need to continue to make it easily at home. French milks are nothing more than a milk preparation that cools until it is solidified and dominated to fry in oil. The result, although caloric, is very delicious and perfect to spoil everyone at home with a traditional dessert. Your preparation is very easy, so accompany us and discover how to make Galician fried milk. If you want a healthier version of this dessert, you can also visit our baked fried milk recipe.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Galician fried milk ingredients: |
| 800 milliliters of whole milk (separates a glass of milk to make the mixture) 150 grams of white sugar 70 grams of corn or cornmeal 1 small glass of cornmeal (to reboce) 1 branch of cinnamon 1 Lemon cascara piece 2 Egg units for reboar 3 glasses of sunflower oil or seeds for fry 1 tablespoon liquid vanilla soup |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Galician fried milk ingredients:
1. Apart a glass of milk of the 800 ml of milk from the list of ingredients and reserve. On the other hand, in a Honda casserole pours the rest of the milk and adds the lemon peel. Put the sugar and the cinnamon stick, remove until diluting and lets it break to boil. Then, lower the fire to a minimum and cook for two minutes.
Trick: If you use a potato peeler, very fine lemon skin will come out avoiding the white bitter cortex.
2. In a high glass or container, mix the cold milk that you had separated with the cornstarch and add the liquid vanilla. Dilute everything well and leave to continue with the next step.
3. Take the cinnamon stick and the lemon cascara boiled. Add the mixture with cornstarch to the casseroles milk and lead again to heat while stirring so that lumps are not formed and a cream -looking cream comes out. Remove for 5 minutes until it thickens enough and notice a slight resistance when removing the milk; depart from fire.
4. Prepare a mold smeared in butter and pour the mixture to cool and take shape. Cover with film paper to prevent a dry layer from forming. Let an hour at room temperature and refrigerate in the fridge for at least 5 or 6 hours.
5. Heat oil in a Honda pan and, while waiting for it to heat up, take out the milk from the fridge. Take it on a plate or fountain and cut square or rectangular pieces. Back each piece by first passing it through cornmeal and then, beaten egg.
6. Fry the pieces of milk in small quantities so that they do not stick to each other, have three minutes on each side so that the outside is brown, because inside they must be creamy. Prepare a plate with kitchen paper so you can place them there and remove excess oil.
7. Once fried, you can batter the Galician fried milk with cinnamon and mixed sugar. Do it while it is hot to permeate better. Take back to the fridge to cool, although you can also enjoy it hot. Discover more traditional dessert recipes like this in recipes:- Filloas sweet
– Chestnut Flan
– Traditional Santiago Cake
