| 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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