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When your
goats and hens are trying to outdo each other in the Springtime
production, and you have lots of eggs and milk, try this unusual
dessert dish. It's really a milk custard but it is breaded and
fried after set.
1 lemon
1 cinnamon
stick,broken
in 1/2
6 cups milk
1 cup cream
1/2 cup
sugar
1 1/2 cups
flour
12 egg yolks
4 eggs
3 cups vegetable
oil
1 cup brown
sugar
1 cup ouzo
(may omit)
Peel lemon
and add peel and cinnamon to mesh strainer held over bowl.
Slowly pour milk and cream through the strainer to flavor with
lemon and cinnamon. Set strainer with lemon peel and cinnamon
back into milk to allow flavor to intensify.
Add yolks
to the milk and stir to blend well.
Mix flour
with sugar in another bowl and add the milk & yolks, 1/2 at a
time, blending well.
Simmer batter
over low heat, whisking to thicken. Do not allow the milk to 'break'.
(keep heat low to moderate, do not scorch.)
Spread into
a flat baking pan and chill to thicken further.
Cut into
2 " squares.
Beat the
4 eggs and heat oil.
Flour milk
squares and dip in eggs and fry 3 min on one side, 2 min on the
other, or until golden.
Coat with
brown sugar.
May serve
as is, or pour Ouzo over and ignite to caramelize the sugar topping.
Or, serve
with honey or maple syrup.
Note: This came from a HGTV (5/9/95) cooking show (Good Cook
series) and for a regal presentation in the restaurant, the ignited
Ouzo method was used. For less flamboyant desserts, it's just
as good with brown sugar or the honey topping.
Text
and images copyright 1998 Martha
Wells
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