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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Cooking liv, Import 1 Servings

INGREDIENTS

1/2 c Cornstarch
1/2 c Sugar
3 c Milk
2 Vanilla beans
2 lg Eggs
Flour for dusting
1 c Fine dry bread crumbs
1/4 c Unsalted butter
3/4 ts Ground cinnamon mixed with 3 tablespoons sugar, for sprinkling

INSTRUCTIONS

Mix together the cornstarch and sugar in a medium bowl. Whisk in 1 cup of
the milk and continue whisking until the cornstarch is completely
dissolved. Whisk in the remaining 2 cups milk. Split the vanilla beans
lengthwise and scrape the little seeds into the mixture, then add the
vanilla beans. Transfer to a medium saucepan.
Place the saucepan over medium heat and bring to a boil, stirring
constantly. Continue stirring until the mixture is quite thick, 1 to 2
minutes. Remove the vanilla beans and pour into a shallow glass baking
dish, about 8 inches square. Smooth the top with a spatula. Let cool, then
cover and refrigerate at least 4 hours, or until quite firm. Beat the eggs
in a shallow bowl. Spread the flour on one plate, and the bread crumbs on
another one.
Unmold the custard onto a cutting board. With a sharp knife, cut into
approximately 2-inch squares. Dip the squares first into the flour, shaking
off the excess, then dip into the beaten eggs and then into bread crumbs.
Set the squares on a sheet of waxed or parchment paper.
Heat the butter in a heavy 12-inch skillet over medium heat. When the foam
begins to subside, add half of the custard squares and brown about 2
minutes on each side, carefully turning with a spatula. Transfer to a
platter and finish cooking the squares. Sprinkle with the cinnamon sugar
and serve.
Yield: 6 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815
Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@netusa1.net>
on Feb 11, 1997.

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