| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs, Vegetables | Desserts | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Milk |
| 1 | Vanilla bean | |
| 5 1/2 | tb | Granulated sugar |
| 1 | Egg | |
| 4 1/2 | tb | All-purpose flour |
| 4 1/2 | tb | Cornstarch |
| 1 | c | All-purpose flour |
| 3 | Eggs, beaten | |
| 2-3 TBSP vegetable oil for | ||
| Frying | ||
| Ground cinnamon and powdered | ||
| Sugar for dusting |
INSTRUCTIONS
In a large pot with 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 1 egg with a wooden spoon until well blended. Add the 4 1/2 TBSP 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 CAREFULLY SO IT DOES NOT BURN. Pour into a small greased baking dish or metal try. The mixture should be about 3/4 inch deep. Cool in the refrigerator. Cut into 3-inch squares. Put 1 cup flour in a shallow bowl and the 3 eggs in another. Pass the squares 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 powdered sugar and serve warm. (This is a specialty of Spain) (From Mike Kalina's Traveling Gourmet Cookbook. 1990) Submitted By SALLI SCHWARTZ (HONN) <102003.3307@COMPUSERVE.COM> On MON, 19 JUN 1995 151150 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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