Sweet fried cream (crema fritta)
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Sweet fried cream (crema fritta)
  Sweet    Fried    Creams  
Last updated 6/12/2012 1:25:48 AM. Recipe ID 59915. Report a problem with this recipe.
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      Title: Sweet fried cream (crema fritta)
 Categories: Desserts
      Yield: 6 Servings
      2 c  Milk
      6    Egg yolks
      6 tb Sugar
      1    Lemon, grated zest of
    1/4 c  All purpose flour
  1 1/2 c  Very fine, dry unflavored
      2    Eggs, lightly beaten
           Oil for frying
    1/3 c  Powdered sugar
  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.

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Recipe ID 59915 (Apr 03, 2005)

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