Fried Milk

Categories: Desserts

Serves: 4 Servings

Ingredients:

3 1/2 c Milk
1 Vanilla bean
5 1/2 tb Granulated sugar
1 Egg
4 1/2 tb All-purpose flour
4 1/2 tb Cornstarch
1 c All-purpose flour
3 Eggs, beaten
2-3 TBSP vegetable oil for
Frying
Ground cinnamon and powdered
Sugar for dusting

Instructions:
In a large pot with heavy bottom, heat the milk with the vanilla bean just
until it starts to boil. Remove from the heat and set aside. In a medium
bowl, beat the sugar and 1 egg with a wooden spoon until well blended. Add
the 4 1/2 TBSP flour and the cornstarch; mix well. Remove the vanilla bean
from the milk and bring to a boil. Remove from the heat and slowly add the
milk to the flour mixture, stirring all the while. Pour the mixture back
into the pot and bring to a boil again; stir constantly as you let it boil
until it begins to thicken a bit (about 6 to 8 minutes). WATCH CAREFULLY SO
IT DOES NOT BURN. Pour into a small greased baking dish or metal try. The
mixture should be about 3/4 inch deep. Cool in the refrigerator. Cut into
3-inch squares. Put 1 cup flour in a shallow bowl and the 3 eggs in
another. Pass the squares through the beaten eggs; gently fry on both sides
in vegetable oil until golden. Place in the middle of a metal dish,
sprinkle with cinnamon and powdered sugar and serve warm. (This is a
specialty of Spain) (From Mike Kalina's Traveling Gourmet Cookbook. 1990)
Submitted By SALLI SCHWARTZ (HONN) <102003.3307@COMPUSERVE.COM> On MON, 19
JUN 1995 151150 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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