Fried Milk

Whisk 2 eggs, 60 grams of cornstarch, sugar, salt, and vanilla into cold milk. You can add a tablespoon of vegetable or butter oil if you like.

Heat the mixture over medium-low heat, whisking constantly until it comes to a boil.

Once it boils and thickens, remove from heat right away. You're looking for a consistency like thick semolina pudding—not runny.

Lightly oil a rectangular baking dish and spread the cream inside, about 1.2 inches thick.

Refrigerate for 1-2 hours.

Cut into sticks about 1.5-2 inches wide—can be bigger if you prefer. Coat them in breadcrumbs.

Beat an egg in a small bowl. Dip each stick in the egg, then coat again with breadcrumbs.

Heat oil for deep frying.