Recipe - Fried Milk

One half cup Cornstarch
One half cup Sugar
3 cup Milk
2 Vanilla beans
2 lg Eggs
Flour for dusting
1 cup Fine dry bread crumbs
One fourth cup Unsalted butter
Three fourths teaspoon Ground cinnamon mixed with 3
tablespoons sugar, for
sprinkling

Mix together the cornstarch and sugar in a medium bowl. Whisk in 1 cup of
the milk and continue whisking until the cornstarch is completely
dissolved. Whisk in the remaining 2 cups milk. Split the vanilla beans
lengthwise and scrape the little seeds into the mixture, then add the
vanilla beans. Transfer to a medium saucepan.

Place the saucepan over medium heat and bring to a boil, stirring
constantly. Continue stirring until the mixture is quite thick, 1 to 2
minutes. Remove the vanilla beans and pour into a shallow glass baking
dish, about 8 inches square. Smooth the top with a spatula. Let cool, then
cover and refrigerate at least 4 hours, or until quite firm. Beat the eggs
in a shallow bowl. Spread the flour on one plate, and the bread crumbs on
another one.

Unmold the custard onto a cutting board. With a sharp knife, cut into
approximately 2inch squares. Dip the squares first into the flour, shaking
off the excess, then dip into the beaten eggs and then into bread crumbs.
Set the squares on a sheet of waxed or parchment paper.

Heat the butter in a heavy 12inch skillet over medium heat. When the foam
begins to subside, add half of the custard squares and brown about 2
minutes on each side, carefully turning with a spatula. Transfer to a
platter and finish cooking the squares. Sprinkle with the cinnamon sugar
and serve.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815

Posted to MCRecipe Digest V1 #480 by Angele Freeman jfreeman@netusa1.net
on Feb 11, 1997.