| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
|
Archived, Cuba, Desserts, Update |
16 |
Servings |
INGREDIENTS
| 5 |
T |
Cornstarch |
| 3 |
c |
Cold milk |
|
|
Peel of 1 lime, white pith |
|
|
removed |
| 5 |
T |
Sugar |
| 4 |
T |
1/2 stick salted butter |
| 3 |
|
Eggs, lightly beaten |
| 1/4 |
c |
Fine bread crumbs or |
|
|
all-purpose flour |
|
|
Vegetable or peanut oil for |
|
|
frying |
| 1 |
T |
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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