Spanish Fried Milk Custard Squares

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Crispy golden squares of fried milk custard are a beloved traditional dessert from the Castilian heartland of Spain. The contrast between the crunchy cinnamon-sugar crust and the silky, vanilla-scented custard inside makes every bite irresistible. Best enjoyed warm, just minutes out of the pan.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 30 gSugar
• 7 gProtein
• 90 mgSodium
• 180 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the custard base

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (45 g) cornstarch
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 wide strip lemon zest
• 1 small cinnamon stick
• 1 teaspoon vanilla extract

For coating and frying

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup (50 g) granulated sugar mixed with 1 teaspoon ground cinnamon
• Vegetable oil, for frying (about 1.5 inches deep)

Directions

1. Combine the milk, lemon zest, and cinnamon stick in a heavy saucepan and heat over medium until small bubbles form around the edges; do not boil.
2. In a separate bowl, whisk the egg yolks with the sugar until pale, then sift in the cornstarch and whisk until completely smooth.
3. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens to a very thick pudding consistency, about 6 to 8 minutes.
4. Remove from the heat, discard the lemon zest and cinnamon stick, then whisk in the butter and vanilla until smooth. Spread the custard evenly into a parchment-lined 8-inch square pan to about 3/4 inch thick.
5. Cover with plastic wrap pressed directly onto the surface and refrigerate until completely firm, at least 4 hours or overnight.
6. Turn the chilled custard block onto a cutting board and cut into 12 equal squares. Lightly dredge each piece in flour, then dip in beaten egg, letting excess drip off.
7. Heat 1.5 inches of oil in a heavy skillet to 350°F (175°C). Fry the custard squares in small batches for about 90 seconds per side, turning once, until deep golden on both sides.
8. Transfer to a paper towel-lined plate to drain for 30 seconds, then immediately toss in the cinnamon-sugar mixture to coat all sides.
9. Serve hot, with extra cinnamon sugar on the side and a light dusting of ground cinnamon if desired.

Cook’s Notes

• Chill the custard thoroughly until completely firm; this is essential for clean cuts and to prevent the squares from falling apart in the oil.
• Keep oil temperature steady at 350°F; too cool and the squares absorb oil, too hot and the coating browns before the custard warms through.
• Work in small batches to avoid dropping the oil temperature and overcrowding the pan.
• Cut the custard with a sharp knife wiped clean between cuts for tidy edges that hold their coating.
• These are best eaten within minutes of frying so the contrast between crisp shell and creamy center is at its peak.

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