Tennessee fried cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| ½ | cup | All purpose flour |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
| ½ | teaspoon | Vanilla extract |
| 1 | each | Whole egg |
| 1 | teaspoon | Cold water |
| Fine corn flake crumbs | ||
| Ground cinnamon | ||
| Fat for frying | ||
| Cinnamon sugar | ||
Directions
Beat egg yolks until thick and lemon colored. Sift flour with sugar, cornstarch, and salt. Add alternately to egg yolks with milk, mixing well after each addition. Cook in top part of a double boiler over boiling water. Stir until mixture becomes thick and smooth. Add vanilla. Pour into buttered 8 inch square pan, cool, and chill. Beat whole egg slightly with water. Cut custard into 4 inch strips, 1 inch wide. Carefully dip each strip into egg, then into crumbs lightly spiced with cinnamon. Refrigerate. Fry a few at a time in 2 inches of hot fat in a skillet. Serve hot, sprinkled with cinnamon sugar. Makes 4 servings. Origin: Woman's Day Encyclopedia of Cookery, Volume 1, Tennessee Section. Shared by: Sharon Stevens, May/94.
Submitted By SHARON STEVENS On 05-07-95