Fried Cream for Broiled Chicken
- 1 stick cinnamon
- 1 pint milk
- 9 tablespoons sugar
- 2 tablespoons cornstarch
- 3 tablespoons milk
- 1 tablespoon flour
- 3 egg yolks, beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla
Place stick cinnamon in the pint of milk. Heat to scalding point and stir in flour and cornstarch which have been mixed to smooth paste with the 3 tablespoons milk. Cook for 2 to 3 minutes, stirring constantly. Remove from heat, stir in beaten egg yolks, and cook for a minute longer. Remove cinnamon, and add butter and vanilla.
Pour mixture (to depth of about 1/3 inch) in well-greased deep platter. When cold and firm, cut into pieces 1 inch wide by 3 inches long. Roll carefully in fine cracker crumbs, then in beaten egg (slightly sweetened). and again in cracker crumbs. Lower gently into deep hot fat 370°F., and fry until lightly brown. Drain carefully and place in hot oven, 400°F., for 5 to 10 minutes to become somewhat soft. Serve at once. Make about 15 strips.
Pour mixture (to depth of about 1/3 inch) in well-greased deep platter. When cold and firm, cut into pieces 1 inch wide by 3 inches long. Roll carefully in fine cracker crumbs, then in beaten egg (slightly sweetened). and again in cracker crumbs. Lower gently into deep hot fat 370°F., and fry until lightly brown. Drain carefully and place in hot oven, 400°F., for 5 to 10 minutes to become somewhat soft. Serve at once. Make about 15 strips.
Submitted by May 31, 2009
11 min
16 min
27 min