| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Desserts, Cuba, Update, Archived | 16 | Servings | |
INGREDIENTS
| 5 | tb | Cornstarch |
| 3 | c | Cold milk |
| Peel of 1 lime, white pith removed | ||
| 5 | tb | Sugar |
| 4 | tb | (1/2 stick) salted butter |
| 3 | lg | Eggs, lightly beaten |
| 1/4 | c | Fine bread crumbs or all-purpose flour |
| Vegetable or peanut oil for frying | ||
| 1 | tb | Ground cinnamon mixed with 1/2 cup sugar for dusting |
| 1 | Dissolve the cornstarch in 1 cup of the milk. Set aside. | |
| 2 | In a medium-size saucepan over medium heat, heat the remaining |
INSTRUCTIONS
milk, the lime peel, sugar, and butter until it almost reaches a boil. Reduce the heat to low and gradually add the cornstarch mixture, stirring constantly. Continue cooking and stirring with a wooden spoon until the custard comes to a boil and has thickened. 3. Remove the lime peel and pour the custard into an 8 x 8-inch Pyrex dish, spreading it evenly. Cover and refrigerate at least 4 hours, or until firm. 4. Cut the custard into 2-inch squares, dip the squares into the beaten eggs, and then into the crumbs, covering all sides. In a large, heavy skillet over medium heat, heat the oil until very hot but not smoking, and cook the squares until brown, 2 minutes on each side, turning carefully with a spatula. Drain on a paper-towel-lined plate, transfer to a serving platter, sprinkle with the cinnamon and sugar to taste, and serve hot. Makes 16 2-inch squares, serving 8 LECHE FRITA Fried Milk Squares File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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