• St. Alfred 07

    From Dave Drum@1:3634/12 to All on Sat Aug 14 13:14:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alfred's Fried Cream
    Categories: Breads, Dairy, Booze, Appetisers
    Yield: 7 Servings

    1/2 c All-purpose our
    1/2 c Sugar
    pn Salt
    4 c Whole milk
    6 lg Egg yolks
    1 1/2 tb Citrus liqueur; such as
    - Curacao, Grand Marnier or
    - triple sec
    1 ts Vanilla
    1/2 c Flour
    2 lg Eggs; beaten
    1 c Fine breadcrumbs
    1 1/2 c Peanut oil; for frying
    1/2 c Brandy or rum; opt

    In a medium bowl, combine the flour, sugar and salt.

    In a large saucepan over medium heat, scald the milk.
    Whisk in the flour mixture and cook until thickened,
    about 5 minutes. Remove from the heat.

    In a large bowl, whisk together the egg yolks, citrus
    liqueur and vanilla. Slowly add the hot milk mixture,
    whisking in about 1/2 cup of liquid at a time; whisk
    continually to incorporate fully in between each
    addition. When all the milk has been added to the eggs,
    return the mixture to the saucepan and whisk steadily
    over medium heat until the custard thickens and the
    temperature reaches about 180 degrees.

    Pour the custard through a fine-mesh sieve into an 11"
    by 7" baking dish. Let the custard cool slightly, then
    wrap with plastic wrap and allow to chill until set, at
    least 3 hours and up to overnight.

    Run a butter knife around the edge of the chilled
    custard and cut the custard into rectangles about 2
    inches long. Use a small off-set spatula to gently
    remove the rectangles of custard from the pan.

    Place the flour, beaten eggs and bread crumbs in three
    separate shallow dishes. Gently roll the rectangles of
    custard first in the flour, followed by a dip in the
    beaten eggs, then coat thoroughly in breadcrumbs. Chill
    until ready to fry.

    Fill a large high-sided skillet with oil and heat to 400
    degrees. Fry the rectangles quickly, about 1 to 2
    minutes each side, just until golden brown. Use a
    slotted spoon or spider to remove from the oil and drain
    on a wire rack or paper towels.

    Transfer to a heat-proof serving plate.

    If flambeing with brandy or rum, heat the liqueur in a
    small saucepan over medium heat and carefully ignite.
    Allow the flames to dissipate, then pour the liqueur
    over the fried cream and serve immediately.

    RECIPE FROM: https://www.sfchronicle.com

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