Deep Fried Milk

In a medium saucepan, combine 400g of Milk and the Granulated sugar. Heat over medium-low heat, stirring until the Granulated sugar dissolves. Do not boil.

In a separate small bowl, whisk together the remaining 100g of Milk and the Cornstarch until a smooth slurry forms.

Gradually pour the Cornstarch slurry into the warm Milk and Granulated sugar mixture in the saucepan, stirring constantly. Continue to cook over medium-low heat, stirring continuously with a spatula, until the mixture thickens into a very thick custard that pulls away from the sides of the pan. This will take about 5-7 minutes.