Traditional
The classic recipe
Rich variation
Spanish fried milk with condensed milk
Sweetened condensed milk gives the custard extra creaminess and a gentle caramel note. The result is a softer, richer fried milk, perfect with fresh fruit and a scoop of vanilla ice cream.
- Time30 min + 4 h chilling
- DifficultyMedium
- Serves4–6
Step-by-step method
Infuse the milk
Set aside a glass of cold milk (about 250 ml / 1 cup). Heat the rest with the condensed milk, cinnamon and lemon peel until it boils. Turn off the heat, cover, leave to infuse for 10 minutes and remove the cinnamon and lemon.
Cook the custard
Dissolve the cornstarch in the cold milk you set aside until there are no lumps and add it to the pan. Cook over a medium-low heat, stirring constantly, until thick (6–8 minutes). No sugar is needed: the condensed milk already sweetens it.
Cool and let it set
Pour the custard into a greased dish, press cling film onto the surface, let it cool and refrigerate for at least 4 hours (overnight is best).
Coat and fry
Cut the firm custard into squares, dip them in flour and beaten egg and fry in hot oil until golden. Drain on kitchen paper.
Finish and serve
Roll the pieces in cinnamon sugar while still hot. Serve warm or at room temperature, with a thin drizzle of condensed milk on top if you like.
Watch the sweetness: the condensed milk replaces the sugar in the custard. If you prefer it less sweet, use about two-thirds of the tin (about 250 g / 9 oz); if you are going to finish it with cinnamon sugar, do not add any more sugar to the custard.
Which condensed milk to buy
- Sweetened condensed milk is what you need: thick, sticky and very sweet, sold in tins or squeezy tubes. The recipe uses one tin of about 370 g (13 oz).
- Not evaporated milk: it comes in similar tins but is unsweetened and runny. If you use it by mistake, the custard will be far less sweet; you would need to add sugar to taste.
- Not dulce de leche or caramel: these are cooked condensed milk. They work as a topping, but they change the colour and flavour of the custard.
- Plant-based condensed “milk” (oat or coconut) exists in some countries; the result changes with each brand.
How condensed milk changes the texture
Condensed milk adds milk solids, fat and sugar without adding much water, and it replaces the sugar in the custard altogether. That makes the custard creamier and slightly softer once set, so this recipe uses a generous 120 g of cornstarch per litre of milk and a longer chill (at least 4 hours, ideally overnight) to keep the squares firm enough to fry.
Prefer something less sweet? The classic recipe uses milk, egg yolks, flour, cornstarch and sugar, with no condensed milk.
How to serve it
- Fresh fruit: strawberries, raspberries, blueberries, mango, kiwi or pineapple cut through the richness.
- Sauces: chocolate or caramel sauce, or raspberry or apricot jam.
- Ice cream: vanilla, coconut, cinnamon or mango.
- Nuts: toasted almonds, walnuts, pistachios or hazelnuts.
Frequently asked questions
Do I need to add sugar to the custard?
No: the condensed milk replaces it. If you find it too sweet, use about two-thirds of the tin (about 250 g / 9 oz) next time.
Why does it need at least 4 hours in the fridge?
The extra fat and sugar make the custard softer, so it needs a little more time to set firm. Overnight is even better.
Read this recipe in Spanish (en español).
More Spanish fried milk recipes
Same idea, different routes: pick the version that suits your kitchen.
