Fried Milk Recipe
vanilla custard, salted fudge, toasted blondie
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Ingredients
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Vanilla Custard (Milk Base)
Thickening & Coating
Salted Fudge Sauce
Toasted Blondie
Finishes & Garnish
Method
Vanilla Custard (Milk Base)
- 1
Warm milk and infuse
In a medium saucepan, combine whole milk, heavy cream, and the split vanilla bean (scrape seeds into milk and add pod) or 1 tablespoon vanilla extract. Warm over medium heat until steam appears and small bubbles form around the edge — do not boil. Remove from heat.
- 2
Whisk yolks and sugar
In a bowl, whisk together the granulated sugar and egg yolks until paler and slightly thickened (about 1–2 minutes).
- 3
- 4
Cook to thicken
Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom until the custard coats the back of the spatula (170–175°F / 77–80°C). Do not boil — if it starts to simmer vigorously, remove from heat.
- 5
Cool custard
Remove from heat, strain through a fine mesh sieve into a shallow container to remove any cooked bits and the vanilla pod. Stir in 1 teaspoon fine sea salt. Press plastic wrap directly on the surface to prevent skin forming and chill until firm, at least 3 hours, preferably overnight.
Thickening & Coating
- 6
Prepare cornstarch slurry
When custard is chilled and firm, cut it into 8 equal rectangles (for 4 servings, 2 pieces each) about 1" thick. In a small bowl, whisk cornstarch and cold water into a smooth slurry.
- 7
Coat pieces
Set up a dredging station: flour in one shallow dish, beaten eggs in a second, panko in a third. Lightly dust each custard rectangle in flour, shaking off excess. Dip in the beaten eggs, then roll in panko pressing gently so crumbs adhere. For an extra-sealed crust, dip again in egg and a second layer of panko. Place coated pieces on a tray and freeze for 30–45 minutes to firm the coating and prevent breakage during frying.
- 8
Heat oil
Meanwhile, pour neutral oil into a heavy-bottomed pot to a depth of about 2–3 inches (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). Use a thermometer for accuracy.
- 9
Fry custard
Fry the frozen, breaded custard rectangles in batches for about 1.5–2.5 minutes per side, turning gently with a slotted spoon or spider until golden brown and crisp. Do not overcrowd the pot. The interior should remain cold/soft but the outer coating should be crisp. Transfer to a wire rack set over a baking sheet lined with paper towels. Keep warm in a 200°F oven if desired while you finish frying remaining pieces.
Salted Fudge Sauce
- 10
Make sauce
In a small saucepan over medium heat, melt the butter and brown sugar until sugar dissolves and mixture begins to bubble gently. Stir in the heavy cream and continue to cook 2–3 minutes until slightly thickened. Remove from heat and whisk in chopped dark chocolate until smooth. Stir in 1/2 teaspoon fine sea salt. If sauce is too thick, add a tablespoon of cream to loosen. Keep warm.
Toasted Blondie
- 11
Prepare blondie
If using a whole/store-bought blondie, cut into 8 small rectangles roughly the same footprint as your fried custard pieces. Heat a skillet over medium heat and melt 1 tablespoon unsalted butter. Toast blondie pieces cut-side down until golden and slightly crisp around the edges, about 1–2 minutes per side. Remove and keep warm.
Assembly & Garnish
- 12
Plate
Place a toasted blondie piece on each plate. Top with a fried custard rectangle (or two, depending on portion). Spoon warm salted fudge sauce over the fried milk, allowing some sauce to run onto the blondie.
- 13
Finish
Finish with a light dusting of powdered sugar if desired, a pinch of flaky sea salt over the sauce, and a few vanilla seeds or a tiny drizzle of extra vanilla for aroma. Serve immediately so the fried exterior remains crisp and the custard interior creamy.
