Dongbei style fried milk

In a medium saucepan, combine the Whole Milk, Granulated Sugar, and Cornstarch. Whisk until the Cornstarch is fully dissolved and no lumps remain.

Place the saucepan over medium heat, stirring continuously with a spatula. Cook until the mixture thickens considerably and forms a smooth, very thick custard that pulls away from the sides of the pan. This will take approximately 8-10 minutes.

Pour the hot milk custard into a shallow, square or rectangular dish (approximately 20x20 cm) lined with parchment paper. Smooth the top with a spatula.