Title: Tennessee Fried Cream
Categories: Dairy Eggs
Yield: 1 Servings
| 3 | | Egg yolks |
| 1/2 | c | All purpose flour |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 | c | Milk |
| 1/2 | ts | Vanilla extract |
| 1 | | Whole egg |
| 1 | ts | Cold water |
| | | Fine corn flake crumbs |
| | | Ground cinnamon |
| | | Fat for frying |
| | | Cinnamon sugar |
Beat egg yolks until thick and lemon colored. Sift flour with sugar,
cornstarch, and salt. Add alternately to egg yolks with milk, mixing well
after each addition. Cook in top part of a double boiler over boiling
water. Stir until mixture becomes thick and smooth. Add vanilla. Pour into
buttered 8 inch square pan, cool, and chill. Beat whole egg slightly with
water. Cut custard into 4 inch strips, 1 inch wide. Carefully dip each
strip into egg, then into crumbs lightly spiced with cinnamon. Refrigerate.
Fry a few at a time in 2 inches of hot fat in a skillet. Serve hot,
sprinkled with cinnamon sugar. Makes 4 servings. Origin: Woman's Day
Encyclopedia of Cookery, Volume 1, Tennessee Section. Shared by: Sharon
Stevens, May/94.