Tennessee Fried Cream Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 each: Egg yolks,
1/2 cup: All purpose flour,
2 tbsp: Sugar,
1 tbsp: Cornstarch,
1/4 tsp: Salt,
1 cup: Milk,
1/2 tsp: Vanilla extract,
1 each: Whole egg,
1 tsp: Cold water,
Fine corn flake crumbs,
Ground cinnamon,
Fat for frying,
Cinnamon sugar,
Directions:
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: Womans Day Encyclopedia of Cookery,
Volume 1, Tennessee Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp
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: Womans Day Encyclopedia of Cookery,
Volume 1, Tennessee Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp