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Fried Milk

 8 Ratings
3 Comments
No Image For Recipe
  • Prep Time 15 min
  • Total Time 3 hr 22 min
  • Servings 8

This sweet dessert--with the delicate flavor of nutmeg--is crispy on the outside and smooth and custardy on the inside.

Ingredients

1/2
cup granulated sugar
1/2
cup cornstarch
1/4
teaspoon ground nutmeg
3
cups milk
1
tablespoon butter or margarine
1/4
teaspoon grated lemon peel
2
eggs, well beaten
3/4
cup Progresso™ plain bread crumbs
Vegetable oil
Powdered sugar, if desired

Directions

  • 1 Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.
  • 2 Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs.
  • 3 Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.

Expert Tips

Because this dessert is best served immediately after frying, you can make the custard in advance and keep it refrigerated until ready to fry. Sometimes building a little anticipation for the finale is fun, so don't worry about the last-minute preparation!

You can make your own bread crumbs by processing slices of leftover bread in a food processor. Process just until bread crumbs are finely ground. You'll need about three slices to give you the 3/4 cup crumbs you need for this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
60 mg
60 %;
Sodium
170 mg
170 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
0g
0%
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
14%;
Iron
4%;
Exchanges:
1 Fruit; 1 Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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