• Separate 2 yolks from their whites.
• Fluff 2 egg yolks till color change, add sugar, beat some more to mix.
• Now turn to stir or the slowest mode while adding in 1 1/2 cup of milk.
• In another container, stir to fully mix 1/4 cup of milk with 1/2 cup cornstarch, make sure it is free of clumps.
• Use a wide sauce pan or wok on medium/low heat, pour the liquid milk/egg into this sauce pan and heat until hot. Do not boil, keep stirring to prevent overflowing.
• Add butter to pan then stirring constantly while adding the milk/starch mixture.
• Keep stirring (use a balloon whisk might help) to prevent sticking to the pan bottom.
• Stirring in circular motion, fold and repeat until it is solidified into custard-like thickness.
• Carefully spoon into you mold, use the back of your spatula to spread and even them out.
• Let sit to cool off at room temperature, then chill in your fridge for 2-3 hours.

Frying

• Once the milk custard is hard enough, remove from mold and cut into desirable/bite sizes, for example cube or use mini cup cake mold to avoid cutting.
• Add bread crumbs into food processor/mill and finely process them. Add a pinch of salt and pepper if you like too.
• Remove any uneven or bubbling surface, carve them if you want.
• Gently, with your fingers, dip a milk cube into egg yolk then roll several routes inside breadcrumb to ensure full coverage.
• Repeat with all other pieces of milk custard.
• When finished, deep fry them all.
• Enjoy these as snacks or appetizer, perfectly pair with some tea latte