Fried Milk
This sweet dessert--with the delicate flavor of nutmeg--is crispy on the
outside and smooth and custardy on the inside.
Prep: 15 mins - Total: 3 hr 22 mins
1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup ProgressoŽ plain dry bread crumbs
Vegetable oil
Powdered sugar, if desired
1. Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually
stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and
stir 1 minute; remove from
heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking
dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.
2. Cut custard into 2-inch squares, using wet knife. Dip custard squares into
eggs, then coat with bread crumbs.
3. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1
to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered
sugar.
Makes 8 servings
Do-Ahead Tip: Because this dessert is best served immediately after frying, you
can make the custard in advance and keep it refrigerated until ready to fry.
Sometimes building a little
anticipation for the finale is fun, so don't worry about the last-minute
preparation.
Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g);
Cholesterol 60 mg; Sodium 170 mg; Total Carbohydrate 32 g (Dietary Fiber 0g);
Protein 6 g
Diet Exchanges: 1 Fruit; 1 Fat
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.
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