Fried Milk
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:39am

Ingredients




1/2 cup Cornstarch
1/2 cup Sugar
3 cups Milk
2 Vanilla beans
2 lrg Eggs
Flour for dusting
1 cup Fine dry bread crumbs
1/4 cup Unsalted butter
3/4 teaspoon Ground cinnamon mixed with
3 tablespoons Sugar for sprinkling

Preparation

1 Mix together the cornstarch and sugar in a medium bowl. Whisk in 1 cup of the milk and continue whisking until the cornstarch is completely dissolved. Whisk in the remaining 2 cups milk. Split the vanilla beans lengthwise and scrape the little seeds into the mixture, then add the vanilla beans. Transfer to a medium saucepan. 2 Place the saucepan over medium heat and bring to a boil, stirring constantly. Continue stirring until the mixture is quite thick, 1 to 2 minutes. Remove the vanilla beans and pour into a shallow glass baking dish, about 8 inches square. Smooth the top with a spatula. Let cool, then cover and refrigerate at least 4 hours, or until quite firm. 3 Beat the eggs in a shallow bowl. Spread the flour on one plate, and the bread crumbs on another one. Unmold the custard onto a cutting board. With a sharp knife, cut into approximately 2-inch squares. Dip the squares first into the flour, shaking off the excess, then dip into the beaten eggs and then into bread crumbs. Set the squares on a sheet of waxed or parchment paper. 4 Heat the butter in a heavy 12-inch skillet over medium heat. When the foam begins to subside, add half of the custard squares and brown about 2 minutes on each side, carefully turning with a spatula. Transfer to a platter and finish cooking the squares. Sprinkle with the cinnamon sugar and serve. 5 This recipe yields 6 servings.