INGREDIENTS

INSTRUCTIONS

In a saucepan, over medium heat, combine the cinnamon stick, lemon peel,
3/4 cup of the sugar, and 2 1/2 cups of milk. Bring to a simmer and cook
for 30 minutes. Remove the cinnamon stick and lemon peel. In a small mixing
bowl, combine the remaining milk and the cornstarch. Whisk well. Slowly
whisk the cornstarch mixture into the hot milk mixture. Bring to a boil and
cook for 8 minutes, whisking constantly. Remove from the heat and pour into
a greased 8-inch baking dish. Cool completely. Cover and refrigerate until
well chilled. Cut the custard into 2-inch triangles. Combine the remaining
1/4 cup sugar and cinnamon. Mix well. Dredge the triangles in the flour,
coating completely. Dip each triangle in the egg wash, letting the excess
drip off. Dredge the custards back into the flour, coating completely. In a
large saute pan, over medium heat, add the oil. Lay the triangles in the
hot oil and pan-fry until golden on both sides, about 3 minutes. Remove and
drain on paper towels. Season with e cinnamon sugar mixture. Repeat the
above process with the remaining triangles. Serve warm.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1332 Calories (kcal); 25g Total Fat; (16% calories from fat);
25g Protein; 263g Carbohydrate; 100mg Cholesterol; 367mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
13 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C59
Converted by MM_Buster v2.0n.

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