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Crunchy variation

Caramelized Spanish fried milk

Classic fried milk with a thin, glassy crust of burnt sugar, in the style of a Catalan cream (crema catalana) or a crème brûlée. The contrast between the toasted sugar and the creamy centre makes it a real showstopper.

  • Time45 min + 3 h chilling
  • DifficultyMedium
  • Serves4–6
Go to the recipeWays to caramelize

Step-by-step method

  1. Infuse and make the mixture

    Heat 750 ml (about 3 cups) of the milk with the citrus peel and the cinnamon; just before it boils, turn off the heat, cover and leave to infuse for 10–15 minutes. Meanwhile, dissolve the cornstarch and sugar in the remaining 250 ml (1 cup) of cold milk, stirring well to avoid lumps.

  2. Thicken the custard and chill

    Remove the peel and cinnamon. Add the cornstarch mixture to the flavoured milk and cook over a medium-low heat, stirring constantly, until thick (about 8–10 minutes). Pour into a tray, press cling film onto the surface, let it cool and refrigerate for at least 3 hours (overnight is best).

  3. Cut and coat

    Cut the custard into square or rectangular portions. Dip each one first in flour and then in beaten egg, making sure they are well covered.

  4. Fry and caramelize

    Fry the portions in hot oil for 1–2 minutes in total, until golden, and drain on kitchen paper. When they are warm rather than hot, coat them in sugar and melt it with a kitchen blowtorch until a thin layer of caramel forms. Serve warm or at room temperature.

Safety: caramel reaches more than 160 °C (320 °F). Use the blowtorch on a heatproof surface, away from tea towels and paper, and let it cool for a minute before serving.

Ways to caramelize

  • Kitchen blowtorch: the quickest and most precise method, and the most common one in published recipes. Coat each piece in sugar (or sprinkle a thin layer over the top) and keep the flame moving until the sugar melts and forms a crisp layer.
  • Oven grill (broiler): the alternative if you do not have a blowtorch. Place the fried, sugared pieces on a tray close to a very hot grill and do not walk away: sugar goes from golden to burnt in seconds.

Ingredients and equipment outside Spain

  • Sugar for the crust: caster (superfine) sugar or light brown sugar.
  • Cornstarch: sold as cornflour in the UK and Ireland; it is the same product.
  • Flour: plain or all-purpose flour, never self-raising.
  • Blowtorch: any kitchen blowtorch sold for crème brûlée is fine. If you do not have one, the grill method works well.

How to serve it

Caramelize shortly before serving: moisture from the custard softens the caramel after a while. A scoop of vanilla or cinnamon ice cream, a few strawberries or slices of mango, or a spoonful of lightly whipped cream all balance the sweetness of the crust. Chopped toasted almonds add extra crunch.

Frequently asked questions

Can I caramelize it in advance?

Not really: with the moisture of the custard, the crust softens and turns sticky after a while. Fry the pieces ahead if you like, and caramelize shortly before serving.

Why is my sugar burning instead of melting?

The layer is too thick or the flame is too close and still. Use a thin layer, hold the torch a few centimetres away and keep it moving.

How is this different from crème brûlée?

Crème brûlée is a baked custard served in a dish. Here the custard is set firm, cut, fried and then given a similar burnt-sugar top.

Read this recipe in Spanish (en español).

More Spanish fried milk recipes

Same idea, different routes: pick the version that suits your kitchen.

Traditional

The classic recipe