Crisp Fried Milk Bars

Mix 80 ml milk with the cornstarch until smooth. Heat the remaining 170 ml milk with sugar over low heat until dissolved. Stir the starch mixture again, pour in gradually, and keep stirring for 3–5 minutes until thick and a spatula track remains for 3 seconds.

Grease a heatproof mold with 2 ml oil. Spread the pudding about 2 cm thick, choosing a mold that fits this amount. Cool briefly, cover and refrigerate promptly for at least 2 hours until firm; do not leave dairy at room temperature for more than 2 hours. Cut into bars sized for your mold.

Set out separate bowls of flour, beaten egg and breadcrumbs. Coat each bar in that order. Heat the frying oil to 165–175°C. Fry in 2–3 batches for about 60–90 seconds, turning 1–2 times, until golden and the egg coating is cooked; continue if necessary. Drain for about 2 minutes and let the hot filling cool before eating.