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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