Title: Tennessee fried cream
 Categories: Dairy, Eggs
      Yield: 1 Servings
 
      3 ea Egg yolks
    1/2 c  All purpose flour
      2 tb Sugar
      1 tb Cornstarch
    1/4 ts Salt
      1 c  Milk
    1/2 ts Vanilla extract
      1 ea Whole egg
      1 ts Cold water
           Fine corn flake crumbs
           Ground cinnamon
           Fat for frying
           Cinnamon sugar
 
  Beat egg yolks until thick and lemon colored.  Sift flour with sugar,
  cornstarch, and salt.  Add alternately to egg yolks with milk, mixing
  well after each addition. Cook in top part of a double boiler over
  boiling water.  Stir until mixture becomes thick and smooth. Add
  vanilla. Pour into buttered 8 inch square pan, cool, and chill. Beat
  whole egg slightly with water.  Cut custard into 4 inch strips, 1
  inch wide. Carefully dip each strip into egg, then into crumbs
  lightly spiced with cinnamon. Refrigerate. Fry a few at a time in 2
  inches of hot fat in a skillet. Serve hot, sprinkled with cinnamon
  sugar. Makes 4 servings. Origin: Woman's Day Encyclopedia of Cookery,
  Volume 1, Tennessee Section. Shared