Although our beloved torrija is the sweet star of Lent and Easterwe cannot forget its closest relative: fried milk.
This sweet of conventual origin is traditional throughout Spain, although it is especially popular in Galicia. Without a doubt, its origins are the same as those of torrijas: a cheap way to take advantage of milk and, in this case, flour, in a hypercaloric preparation for times of abstinence.
The recipe that we bring you today is apparently the most traditional, but it has a somewhat special addition: a trick that we saw in the book En Familia con Karlos Arguiñano, where the popular Basque chef adds a bit of condensed milk to the mixture (replacing sugar in traditional recipes) to achieve a special texture and flavor that have conquered us.
The first thing we are going to do is measure 400 ml of milk, from which we are going to remove a glass that we need cold. We heat the rest in a saucepan together with 200 ml of condensed milk, a cinnamon stick and a little lemon rind, the same dressings that we would use to make toast. As soon as it starts to boil, cut the heat, strain the infused milk and we reserve it.
Now, in a large bowl, pour 65 grams of refined corn flour (cornstarch), add the glass of cold milk and stir well with a manual rod. Then add the rest of the hot milk and mix well until there are no lumps. Heat this mixture again in the same saucepan, over low heat, until the milk reduces a little and the mixture thickens.
It is important to heat slowly and keep stirring, to prevent the milk from sticking to the saucepan, but also so that the flour cooks well. This can take us about 15 minutes. We have to achieve a texture similar to that of a cream, only then can we pour the mixture into a source that we are going to put in the fridge so that the milk solidifies completely, which will take about four hours (although we can leave it for a day for other).
Once this time has passed, we take the fountain out of the fridge, cut the milk into squares and pass it through flour and, later, beaten egg, before frying it in abundant hot oil. We remove them on absorbent paper and serve decorating the plate with a little icing sugar, ground cinnamon and some mint leaves.
With what to accompany the fried milk
the fried milk It is quite a strong dessert., ideal to finish off a party meal. Although it is rich after a while, the ideal is to serve freshly made fried milk, as it will be much creamier. If we want to throw the house out the window, a scoop of vanilla, strawberry or chocolate ice cream goes great as an accompaniment to still hot fried milk. A red fruit coulis also goes well.
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Fried milk: the traditional recipe, but improved with a trick we learned from Arguiñano
was originally published in
Direct to the Palate
by Miguel Ayuso.