INGREDIENTS

INSTRUCTIONS

Servings: 6 to 8  DIRECTIONS: Bring milk to a boil in a medium
saucepan. In a large  heavy saucepan off the heat, beat egg yolks,
granulated sugar and  lemon zest until pale and thick. Beat in flour
until well blended.  Very slowly pour in hot milk, beating constantly.
Cook custard cream  over medium heat 5 to 8 minutes, beating
constantly. Do not let boil.  Custard cream is done when it coats the
back of a spoon. Moisten a  large plate or cookie sheet with water.
Spread cooked cream to a  thickness of 1/2 to 1 inch. Cream can be
prepared to this point a day  or two ahead. When cream is completely
cooled, cut into squares or  diamonds. Place breadcrumbs in a shallow
dish. Coat cream shapes with  breadcrumbs. Dip coated cream shapes into
beaten eggs, and coat again  with breadcrumbs. Pour oil 2 inches deep
in a large saucepan or  deep-fryer. Heat oil to 375-F (190-C) or until
a 1-inch cube of bread  turns golden brown almost immediately. Using a
slotted spoon, lower  cream pieces a few at a time into hot oil. Turn
cream pieces. When  golden on both sides, remove from oil with slotted
spoon. Drain on  paper towels. Arrange drained fried cream on a platter
and sprinkle  with powdered sugar. Serve hot.  Source: Northern Italian
Cooking by Biba Caggiano ISBN# 0-89586-119-4  From: Sallie Austin  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 248.6mg
Sodium: 70.3mg
Potassium: 162.6mg
Carbohydrates: 32.5g
Fiber: <1g
Sugar: 28g
Protein: 8g