Yield: 6 servings
|1 cup||All-purpose flour|
|1 each||Vanilla bean|
|3 eaches||Eggs, beaten|
|5½ each||Tb Granulated sugar|
|3 eaches||Tb Vegetable oil, for frying|
|Ground cinnamon and confectioner's sugar for dusting|
Yes, fried milk - it's a specialty of Spain. This recipe is from Posada de la Villa, in Madrid. In a large pot with a 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 one egg with a wooden spoon until well blended. Add the 4½ tablespoons 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 it carefully so it doesn't burn. Pour onto a small greased baking dish or metal tray. The mixture should be about ¾ inch deep. Cool in the refrigerator. Cut into 3-inch squares. Put 1 cup flour into a shallow bowl, and the 3 eggs into another. Pass the squares through the remaining flour, shake off the excess, then pass 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 confectioners' sugar, and serve warm. Serves 4-6 Source: Mike Kalina's Travelin' Gourmet Cookbook Submitted By SHARON STEVENS On 05-07-95