Sweets and drinksFried CakesEurope and North AmericaAbout 2 hours, including 90 minutes chilling to set the custard
Crispy fried milk squares work on contrast: a crunchy crust around a center that melts. The difficult part is the chilling, since a custard that is not cold enough collapses the moment it is cut.
The egg yolks, cornstarch and milk are stirred constantly over medium heat until thick and bubbling. The mixture goes into an oiled tray, is spread flat and chilled for at least 90 minutes or overnight.
This batch weighs about 754g, at roughly 236 calories per 100g.
Method
Put 3 egg yolks, 2 vials of vanilla powder and 50g of cornstarch in a bowl and stir until smooth.
Add 9g of kOBE Monk Fruit Blend and 220ml of unsweetened oat milk, and stir until it dissolves.
Pour the mixture into a pot, cook over medium heat and stir constantly until it thickens and bubbles up.
Brush a tray with oil, pour the mixture in and spread it flat, then chill for at least 90 minutes or overnight.
Turn the set block out and cut it into bite sized pieces.
Beat 2 chicken eggs. Dip each piece in egg, roll it in flour, dip it back in egg, then coat it in 200g of panko breadcrumbs.
Fry the pieces in hot oil over medium heat, turning often so every side browns evenly, then lift them onto kitchen paper.
Tips
For a finer crust, blitz the panko breadcrumbs before coating.
Matcha powder or cocoa powder stirred into the custard changes the flavor.
Stirring has to be constant over medium heat, since stopping lets the custard clump at the base of the pot.
Cut the custard only when it is properly cold, because a warm one will not hold its shape.
Fry the pieces as soon as they are coated, since standing dampens the crumb and it peels away.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.