Cantonese Fried Milk Custard

In a medium saucepan, combine 500 grams whole milk, 50 grams corn starch, and 60 grams granulated sugar. Whisk until the corn starch and granulated sugar are fully dissolved.

Place the saucepan over medium-low heat. Add 20 grams unsalted butter. Stir continuously with a spatula, scraping the bottom and sides, until the mixture thickens into a very thick, smooth custard. This should take approximately 8-10 minutes.

Pour the hot milk custard into a shallow, rectangular dish (approximately 20x15 cm) lined with parchment paper. Smooth the top with a spatula.