Fried Cream

Name: Fried Cream
Ingredients: 4 cups milk; 1 cup plus 2 tablespoons all-purpose flour; 1/2 cup sugar; 1/4 teaspoon salt; 4 large egg yolks; 1/2 cup all-purpose flour, or more if needed; 1 1/2 cups bread crumbs, or more if needed; 3 large eggs; Pinch of salt; 1 to 2 cups vegetable oil, or as needed; 3 tablespoons sugar; 1 teaspoon cinnamon; A sturdy wire whisk; A wide, heavy-bottomed saucepan, 3-quart capacity or larger; A 9-inch square baking dish or cake pan, or similar-sized container with a flat bottom, to chill the custard sheet; A heavy skillet, 10 inches or wider, for frying

16 ingredients

20 steps

Ingredients

4 cups milk
1 cup plus 2 tablespoons all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
4 large egg yolks
1/2 cup all-purpose flour, or more if needed
1 1/2 cups bread crumbs, or more if needed
3 large eggs
Pinch of salt
1 to 2 cups vegetable oil, or as needed
3 tablespoons sugar
1 teaspoon cinnamon
A sturdy wire whisk
A wide, heavy-bottomed saucepan, 3-quart capacity or larger
A 9-inch square baking dish or cake pan, or similar-sized container with a flat bottom, to chill the custard sheet
A heavy skillet, 10 inches or wider, for frying

Directions

1

Pour the milk in the heavy pan.
2

Whisk together the flour, sugar, and salt, to break up any lumps, then whisk the dry mixture gradually into the milk.
3

Break up the egg yolks a bit in a bowl, then whisk (and scrape) every bit of yolk into the milk.
4

Set the pan over medium heat, and bring the milk near to a simmer, whisking constantly.
5

Lower the heat a bit, and cook the custard, still whisking, as it starts to thicken and gradually comes to a slow bubbling boil.
6

Cook for at least 15 minutes, to make sure the flour has cooked, always whisking (ask someone to take a turn!).
7

When the custard is quite thick and creamyit wont get stifftake the pan off the heat.
8

Turn the hot custard into the baking dish, and spread it in an evenly thick layer covering the bottom.
9

Let it cool at room temperature, then cover with plastic wrap and chill thoroughly in the refrigerator, for several hours or a day or so.
10

When youre ready to fry the cream, spread the flour in a small plate, the bread crumbs in a large plate, and whisk the eggs with the pinch of salt in a wide, shallow bowl.
11

Pour vegetable oil into the skillet to a depth of 1/4 inch, and start heating it, slowly.
12

Stir together the sugar and cinnamon in a small bowl.
13

Unwrap the chilled custard, dip a sharp knife in warm water, and slice the sheet into squares, rectangles, or diamonds, 1 1/2 to 2 inches on a side.
14

(Since larger pieces are more fragile, cut a couple of test portions and lift them from the pan with a spatula.
15

Cut smaller pieces if necessary.)
16

Working in batches that you can fry without crowding, coat the custard blocks in flour, then eggs, then bread crumbshandle gently; use a spatula or fork to turn and lift them.
17

Lay the pieces in the hot oil, and fry for 1 1/2 to 2 minutes on each side, until nicely browned (if the crumbs darken quickly, lower the heat).
18

Set the fried creams on paper towels to drain.
19

Let the creams cool briefly, then sprinkle with cinnamon-sugarto taste.
20

Serve while theyre still warm.