The recipe makes quite a bit, so be prepared to only fry enough for one evening. I can't imagine too much complaint at having this a second or third) night. Mr. ETB has already asked me to try it with a chocolate custard. Coffee might be good as well. I guess we have a new favourite dessert.
From, Spanish, Published by Hermes House, 2004.
You Will Need:
2 1/2 cups whole milk
3 finely pared strips of lemon peel
1/2 stick cinnamon
1/2 cup caster sugar (just put your regular sugar in a grinder for a quick whirl)
4 tablespoons cornstarch (cornflour)
2 tablespoons plain flour
3 large egg yolks
2 large whole eggs (for coating later
8 tablespoons dry breadcrumbs
Sunflower oil for frying (I used soy)
I served mine with some nectarines cooked in vanilla sugar and lemon juice.
In a saucepan, bring the milk, lemon and cinnamon to a boil gently. Remove from heat, cover and let infuse 20 minutes.
In a large bowl, whisk together the cornstarch and flour. Whisk in the egg yolks and add a bit of the milk. Strain the remaining milk in, whisking and return to the heat. Over medium heat, whisking constantly, bring the mixture to a boil. Cook until it thickens and begins to pull away from the sides of the pan. Pour into an 8x8 heatproof pan and smooth the top. Cool, then chill until firm.
Pour 1/2 inch oil into a frying pan, and heat until quite hot. Cut the custard into squares. Beat the eggs in a shallow bowl. Dip each square first into the egg, then gently coat with the breadcrumbs. Remove to a clean plate until all are ready to fry. Fry the squares a few at a time, spooning the oil over the top until golden. Drain on kitchen paper.
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