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Spanish Fried Custard
1
Cinnamon stick
Peel of 1 lemon
3
1
2
2
Cup Milk
Cup Sugar
Tablespoon Cornstarch
Teaspoon Cinnamon
Flour; for dredging
Egg wash
Olive oil; for frying
In a saucepan, over medium heat, combine the cinnamon stick, lemon peel, 3/4
cup of the sugar, and 2 1/2 cups of milk. Bring to a simmer and cook for 30
minutes. Remove the cinnamon stick and lemon peel. In a small mixing bowl,
combine the remaining milk and the cornstarch. Whisk well. Slowly whisk the
cornstarch mixture into the hot milk mixture. Bring to a boil and cook for 8
minutes, whisking constantly. Remove from the heat and pour into a greased
8
−inch baking dish. Cool completely. Cover and refrigerate until well
chilled. Cut the custard into 2−inch triangles. Combine the remaining 1/4
cup sugar and cinnamon. Mix well. Dredge the triangles in the flour, coating
completely. Dip each triangle in the egg wash, letting the excess drip off.
Dredge the custards back into the flour, coating completely. In a large
saute pan, over medium heat, add the oil. Lay the triangles in the hot oil
and pan−fry until golden on both sides, about 3 minutes. Remove and drain on
paper towels. Season with e cinnamon sugar mixture. Repeat the above process
with the remaining triangles. Serve warm.
Yield: 8 servings
Spanish Fried Custard
580
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