Fried Milk

This creamy spanish custard is served as a starter or as a light dessert. It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste. Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight.

Steps

Oil or spray an 8 x 11 glass baking dish.

In a medium heatproof bowl , stir cornstarch with 1 / 2 cup of the sugar.

Slowly whisk in 1 cup milk.

Add egg yolks and 1 of the whole eggs and whisk until smooth.

Whisk in 1 / 4 teaspoon of the cinnamon.

Over moderate heat , heat 3 cups of milk until small bubbles form around edge in a medium saucepan.

Gradually whisk the hot milk into the egg mixture.

Return the mixture to the saucepan and cook over moderate heat , whisking constantly , until the consistency is thicker than mayonnaise , about 5 minutes.

Stir in the vanilla.

Scrape custard into oiled baking dish and smooth the surface.

Let cool slightly.

Refrigerate until very firm , at least 3 hours or overnight.

In a small bowl , combine the 1 / 2 cup of sugar with the 2 tablespoons of cinnamon.

In a pie plate , whisk 2 eggs and 2 tablespoons of milk.

Spread the flour in another pie plate.

Cut the custard into 24 rectangles.

In a large , deep nonstick skillet , heat 1 / 2 i.

Ingredients

cornstarch, sugar, whole milk, egg yolks, eggs, cinnamon, pure vanilla extract, all-purpose flour, vegetable oil