member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Custard: Emeril's Spanish Fried Custard


    Source of Recipe


    Emeril

    List of Ingredients




    1 cinnamon stick
    Peel of 1 lemon
    3 cups milk
    1 cup sugar
    2 tablespoons cornstarch
    2 teaspoons cinnamon
    Flour, for dredging
    Egg wash
    Olive oil, for frying

    Recipe



    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 the cinnamon sugar mixture. Repeat the above process with the remaining triangles. Serve warm.
    Yield: 8 servings

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |