Subj : St. Alfred 07
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 13:17:00

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
  
  Uncle Dirty Dave's Archives
 
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.... Useless Invention: Braille Toilet Paper.
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