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Start preparation the night before or several hours in advance.
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
6 tablespoons sugar
4 tablespoons cornstarch
Flour for dusting
2 beaten eggs
Oil for frying
Cinnamon and sugar for dusting
Powdered sugar
Optional: strawberry jam
In saucepan combine milk, lemon peel and cinnamon. bring
to boil. Lower heat and simmer 10 minutes. Set aside. In another
large, saucepan, beat egg yolks until lemon colored. Beat in
6 tablespoons sugar, then cornstarch. Stir in few tablespoons
of hot milk, then gradually stir in the rest. Cook over moderate
heat, stirring constantly, about 4 minutes or until thickened.
Discard lemon peel and cinnamon stick. Pour into a large greased,
rectangular pan and cool. Refrigerate several hours or overnight.
Cut into small squares. Dust with flour and dip in beaten egg.
Heat oil and fry until brown on all sides. Drain. Dust with
a mixture of sugar and cinnamon. Just before serving, sprinkle
with powdered sugar. If you wish, serve with strawberry jam.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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