razzleccentric (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
razzleccentric) wrote2007-07-19 01:21 pm
razzleccentric) wrote2007-07-19 01:21 pm
Entry tags:
Blast from the past
Hey ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bluestocking7, remember this?? Circa November 2004. :)
Fried Milk
2 cups milk
1 cup cream
6 whole egg yolks
1 cup flour
1/2 cup cornstarch
1/2 cup sugar
1/2 teaspoon nutmeg
3 whole eggs, beaten
1/2 cup flour
1/2 teaspoon nutmeg
1. Making the Custard ~
(OPTIONAL) Combine milk and cream. Pour mixture through the strainer containing some lemon peel and a cinnamon stick. Set strainer with lemon peel and cinnamon back into milk mixture to allow flavor to intensify. Let sit covered at room temperature for up to one hour. Remove lemon peel and cinnamon sticks.
Add the egg yolks to the flavored milk and stir to blend well.
Mix flour, cornstarch and nutmeg with sugar in another bowl and add the milk /yolk mixture, 1/2 at a time, blending well.
Simmer mixture over low heat, whisking to thicken. Do not allow the milk to 'break'. (Keep heat low to moderate, do not scorch.)
Spread into a large baking pans; custard should be about an inch thick in the pan. Cover and chill at least 3 hours to thicken further.
2. Frying The Milk ~
When custard is firm, cut into 2 " squares.
Heat oil to moderately high heat.
Beat the 3 eggs.
Mix flour and nutmeg. Flour milk squares and dip in eggs and fry 3 minutes on one side, 2 minutes on the other, or until golden.
Servings: 8
Serving Ideas: Dust with powdered sugar.
OR
Roll in mixture of crushed pecans and brown sugar.
OR
Serve with honey, raspberry jam, fried apples, etc.
bluestocking7, remember this?? Circa November 2004. :)Fried Milk
2 cups milk
1 cup cream
6 whole egg yolks
1 cup flour
1/2 cup cornstarch
1/2 cup sugar
1/2 teaspoon nutmeg
3 whole eggs, beaten
1/2 cup flour
1/2 teaspoon nutmeg
1. Making the Custard ~
(OPTIONAL) Combine milk and cream. Pour mixture through the strainer containing some lemon peel and a cinnamon stick. Set strainer with lemon peel and cinnamon back into milk mixture to allow flavor to intensify. Let sit covered at room temperature for up to one hour. Remove lemon peel and cinnamon sticks.
Add the egg yolks to the flavored milk and stir to blend well.
Mix flour, cornstarch and nutmeg with sugar in another bowl and add the milk /yolk mixture, 1/2 at a time, blending well.
Simmer mixture over low heat, whisking to thicken. Do not allow the milk to 'break'. (Keep heat low to moderate, do not scorch.)
Spread into a large baking pans; custard should be about an inch thick in the pan. Cover and chill at least 3 hours to thicken further.
2. Frying The Milk ~
When custard is firm, cut into 2 " squares.
Heat oil to moderately high heat.
Beat the 3 eggs.
Mix flour and nutmeg. Flour milk squares and dip in eggs and fry 3 minutes on one side, 2 minutes on the other, or until golden.
Servings: 8
Serving Ideas: Dust with powdered sugar.
OR
Roll in mixture of crushed pecans and brown sugar.
OR
Serve with honey, raspberry jam, fried apples, etc.
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