In a non-stick saucepan, combine the milk, sugar, and 70 grams of corn starch. Place over medium heat and whisk continuously to prevent lumps and scorching. As the mixture heats, it will begin to thicken — continue stirring for 3 to 5 minutes until it forms a smooth, glossy pudding-like consistency that easily pulls away from the sides of the pot.

Line a shallow rectangular container with parchment paper. Pour the thickened milk mixture into the container, smoothing the surface evenly with a spatula. Lay another sheet of parchment paper on top to keep out moisture. Transfer to the refrigerator and let it set for at least 2 hours, or ideally overnight, until completely firm.

Once chilled, remove the milk pudding from the container and cut it into 8 even pieces or desired sizes. Lightly dust each piece with corn starch to prevent sticking. Dip each piece into the beaten egg, ensuring it’s fully coated, then roll in panko breadcrumbs until evenly covered.

Heat oil in a deep pan over medium-high heat to around 170°C (340°F). Fry the coated milk pieces in small batches for 4 to 5 minutes, or until golden and crisp on the outside. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Serve warm with a drizzle of condensed milk and a sprinkle of powdered sugar for a touch of sweetness and contrast. The result is a delightful dessert that’s crispy on the outside and luxuriously creamy within.