Leche Frita
1/2 cup cornstarch
3 cups milk
1/2 cup plus 1 tablespoon sugar
2 vanilla beans
2 large eggs, beaten
1 cup fine dry bread crumbs
4 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 teaspoon ground cinnamon
Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and
keep stirring until the cornstarch is completely dissolved. Stir in the
remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans
lengthwise and scrape the little seeds into the mixture. Over high heat,
bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes,
until the mixture thickens heavily. Remove the vanilla beans and wash and
dry them for another use. Pour the mixture into a shallow glass baking
dish (about 8inches square) and smooth the top with a spatula until even.
Cover and refrigerate for 4 hours, until quite firm.
With a knife dipped into hot water, cut the custard into approximately 1
1/4inch squares. Dip the squares first into the beaten egg and then in the
bread crumbs. Place the prepared squares onto a sheet of waxed or
parchment paper.
In a heavy 10 to 12inch skillet, heat the butter and oil over medium heat.
When the foam begins to subside, add half of the custard squares and brown
for about 2 minutes on each side, turning them over carefully with a large
metal spatula. Transfer to a warm serving platter and cook the remaining
squares in the same way. Serve, sprinkled with the remaining tablespoon of
sugar and the cinnamon.
Yield: 6 servings
TOO HOT TAMALES
<http://www.foodtv.com/rtamales/05-29.htm>
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