Yes, you can actually fry milk. And yes, it’s insanely good. This crispy, creamy Cantonese dessert was pure magic to me as a kid. Recipe below! @gonnaneedmilk #ad Ingredients - 4 cups dairy milk - 1 cup cornstarch, divided - ¼ cup sugar - 2 cups panko breadcrumbs - 2 eggs - Powdered sugar, for dusting - Condensed milk, for serving Preparation 1. In a saucepan, whisk together dairy milk, 1/2 cup cornstarch, and sugar until smooth. Turn the heat to medium-low and cook, whisking constantly, until thick like pudding, about 6–8 minutes. 2. Pour the custard into a parchment-lined 8x8-inch dish or any shallow container. Smooth the top and let it cool slightly. 3. Cover and refrigerate until fully set, at least 3 hours or overnight. 4. Once firm, lift the custard out and cut into rectangles. Dredge each piece in remaining 1/2 cup cornstarch, tapping off the excess, egg, and then panko. 5. Heat 2 inches of neutral oil in a deep pan to 350°F. Fry the pieces in batches, 2–3 minutes per side, until golden and crisp. Drain on paper towels or a wire rack. 6. Dust with powdered sugar and serve warm with condensed milk on the side for dipping.