Traditional
The classic recipe
Almost no oil
Spanish fried milk in the air fryer
With well-chilled custard and the usual coating of flour and egg, an air fryer browns fried milk in 6–8 minutes at 190–200 °C (375–390 °F) with just a little sprayed oil.
- Time40 min + 3 h chilling
- DifficultyEasy
- Serves4–6
Step-by-step method
Flavour the milk
Set aside 250 ml (1 cup) of cold milk. Heat the rest with the cinnamon and the lemon and orange peel; when it boils, turn off the heat, cover and leave to infuse for 10–15 minutes. Strain.
Thicken the custard
Whisk the cold milk you set aside with the cornstarch, sugar and egg yolks until there are no lumps. Add it to the flavoured milk and cook over a medium-low heat, stirring constantly, for 5–8 minutes, until fully thickened.
Let it set
Spread it in a dish in a layer about 2 cm (¾ in) thick, press cling film onto the surface, let it cool and refrigerate for at least 3 hours (overnight is best).
Cut and coat
Turn it out, cut it into squares and dip them in flour and then in beaten egg, letting the excess drip off well.
Cook in the air fryer
Preheat the air fryer to 200 °C (390 °F). Lightly grease the basket or line it with perforated parchment, place the pieces in a single layer, not touching, and spray them with a little oil. Cook for 6–8 minutes at 190–200 °C (375–390 °F), in batches. Turning them halfway is optional.
Roll in cinnamon sugar
Lift them out with a spatula, let them rest for 1–2 minutes and roll them in cinnamon sugar.
Important: let the excess egg drip off well before putting the pieces in the basket. Surplus egg drips through, sticks to the rack and can pull the coating off when you lift them out. Perforated parchment or a lightly greased basket avoids the problem.
Air fryer times and temperatures
Every air fryer heats differently, so treat these as a starting point and check the first batch from minute 5.
| Setting | Temperature | Time |
|---|---|---|
| Quick browning | 200 °C (390 °F) | 6 min |
| More even browning | 190 °C (375 °F) | 8 min |
If the coating darkens too soon, lower the temperature by 10 °C (about 20 °F). If it is still pale at the end of the time, add one more minute and check again: as soon as custard starts to peep out at a corner, take them out.
The coating in the air fryer
The usual coating is the same as in a frying pan: flour and beaten egg. What changes is how it browns. Without hot oil all around, the egg needs a little fat on the surface to take on colour, which is why it is worth spraying it.
- Well-chilled custard: cut and coat it straight from the fridge, so it holds its shape while it browns.
- Drained egg: the less surplus egg, the less it sticks to the basket.
- Sprayed oil: a light pass is enough; without it the coating stays pale.
Practical tips
- Perforated parchment or a greased rack: stops the coating sticking. Do not cover the whole base with unperforated paper, as it blocks the airflow.
- Do not overfill the basket: leave a couple of centimetres (about 1 in) between pieces; where they touch, the sides stay soft.
- Oil spray: the easiest way to spread a little fat. Avoid aerosol sprays with propellants if your air fryer's manufacturer advises against them for the non-stick coating.
- Turn with a spatula: if you decide to turn them, use a spatula; the custard is soft and tongs can break it.
- In batches: most baskets hold 4–6 pieces; several short batches are better than piling them up.
- Cornstarch is called cornflour in the UK and Ireland; it is the same product.
Making it ahead
The set custard keeps for 1–2 days in the fridge, well covered, so you can cut and coat only the pieces you are going to eat and cook them in a few minutes.
Frequently asked questions
Can I make it with no oil at all?
You can, but the coating stays pale and tastes drier. A few sprays make a big difference and the amount of oil is still tiny.
Does this work in oven-style air fryers with trays?
Yes. Use the perforated tray and similar temperatures and, if you have two trays, swap their positions halfway through so they brown evenly.
Read this recipe in Spanish (en español).
More Spanish fried milk recipes
Same idea, different routes: pick the version that suits your kitchen.
