Traditional
The classic recipe
Smooth variation
Spanish fried milk with cornstarch
Cornstarch (called cornflour in the UK) thickens faster than wheat flour and gives a finer, silkier custard. It is the ideal base if you want a delicate fried milk or need to make it without wheat.
- Time40 min + 3 h chilling
- DifficultyMedium
- Serves4–6
Step-by-step method
Infuse the milk with cinnamon and lemon
Set aside a glass of cold milk (about 250 ml / 1 cup). Heat the rest with the cinnamon and lemon peel until it boils, turn off the heat, cover and leave for 20 minutes. Strain.
Dissolve the cornstarch in cold milk
In a bowl, mix the cornstarch, sugar and egg with the cold milk you set aside until smooth. Always dissolve cornstarch in cold liquid: in hot milk it forms lumps.
Cook and thicken
Put the infused milk back over a medium-low heat, add the cornstarch mixture and stir constantly. Cornstarch thickens quickly: in 6–8 minutes you will have a dense custard. Keep cooking for 1–2 minutes more so it loses any starchy taste.
Cool and let it set
Pour the custard into a dish greased with oil or butter, press cling film onto the surface and refrigerate for 3–4 hours, until firm.
Cut, coat and fry
Cut into portions, dip them in cornstarch (or flour) and beaten egg and fry in hot oil until golden. Drain and sprinkle with sugar and cinnamon before serving.
Cornflour, cornstarch, maicena: the same thing
The Spanish word maicena (from a well-known brand name) simply means maize starch. In the UK, Ireland, Australia and New Zealand it is sold as cornflour; in the US and Canada as cornstarch. Both are the fine, white, squeaky powder used to thicken sauces.
Be careful with two look-alikes: in the US, “corn flour” can mean finely ground whole maize, which is yellow and will not give the same smooth result, and cornmeal or polenta are gritty. Neither works here.
| Cornstarch / cornflour | Plain flour | |
|---|---|---|
| Thickening power | High: thickens quickly | Lower: needs longer cooking |
| Flavour | Neutral | Tastes raw if undercooked |
| Texture | Fine, silky and glossy | Denser and more opaque |
| Gluten | Naturally gluten-free | Contains gluten |
Tips for a perfect result
- Whisk, do not walk away: cornstarch goes from liquid to thick in seconds, and it catches on the bottom of the pan easily. A heavy-based saucepan helps.
- Cook it through: those extra 1–2 minutes after it thickens remove the starchy taste and make the custard more stable.
- Clean cuts: dip the knife in cold water between cuts and the squares will come out neat.
- Sugar: caster sugar or ordinary granulated sugar both work; it dissolves completely as the custard cooks.
How to serve it
Because the custard is so smooth, it pairs beautifully with fresh, slightly sharp flavours: raspberries, mango or a citrus sorbet. Caramel or chocolate sauce, whipped cream or a few toasted almonds also work well. Serve it warm or at room temperature, with coffee or, for adults, a sweet dessert wine (+18).
Frequently asked questions
Is this version gluten-free?
The custard contains no wheat, but it will only be gluten-free if you also coat the squares in cornstarch or gluten-free flour, use cornstarch labelled gluten-free and fry in clean oil that has not been used for foods containing gluten. If you have coeliac disease, check every label and follow your health professional's advice.
Can I use potato starch or arrowroot instead?
They also thicken, but they behave differently: the custard can turn stringy or soften when reheated. For a firm custard that fries well, cornstarch is the safest choice.
My custard is lumpy. Can I save it?
Whisk it hard off the heat, or pass it through a sieve while it is still hot, then pour it into the dish. Next time, make sure the cornstarch is fully dissolved in cold milk first.
Read this recipe in Spanish (en español).
More Spanish fried milk recipes
Same idea, different routes: pick the version that suits your kitchen.
