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100 Favorite Dishes, No. 28: The Fried Milk at Uchi

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

They say you can get anything deep-fried in Texas, and while this is certainly true on the fair circuit, Uchi's most popular dessert elevates that challenge into the fine dining arena while pleasing the simple desires of our inner child. Their fried milk dessert is what milk and cookies wants to be when it grows up. The fried milk itself is frozen pastry cream coated in crushed cornflakes and flash-fried; cut it open carefully and the melted cream oozes out onto your plate. It's served with a delicate chocolate mousse and topped with creamy milk sorbet, drizzled with chocolate oil and dusted with chocolate powder and a cornflake crumble. The final touch is an impossibly thin dark chocolate cookie that's as light as couverture chocolate but delivers the pleasing snap of a perfectly baked wafer. 

The juxtaposition of textures and flavors combine for a dish that is both nostalgic and innovative; a dessert that is simultaneously decadent but not too rich. And while you might not consider Dallas' top sushi restaurant the go-to place for dessert, Uchi's fried milk is the perfect ending to a long night of delicate indulgences. 

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