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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 cups milk |
3 (3 1/2-inch) sticks cinnamon |
1/4 teaspoon baking soda |
1 cup sugar |
1/2 cup cornstarch |
1/4 cup all-purpose flour |
6 egg yolks |
1 tablespoon butter or margarine, softened |
1 1/2 teaspoons vanilla extract |
pinch of salt |
3 egg whites, beaten |
2 cups cracker meal |
vegetable oil |
sifted powdered sugar |
Directions:
1. Combine milk, cinnamon, and soda in a heavy saucepan; cook over medium heat until candy thermometer registers 160°. Discard cinnamon sticks.
2. Combine sugar, cornstarch, and flour in a large saucepan; gradually stir in scalded milk mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.
3. Beat yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly with a metal spoon, 2 minutes or until mixture coats the spoon. Remove from heat. Add butter, vanilla, and salt; stir until butter melts.
4. Pour custard into a greased 13- x 9- x 2 - inch baking pan. Cool completely. Cover tightly, and place in freezer overnight.
5. Cut custard into 1 1/2-inch squares. Dip squares in beaten egg whites; dredge in cracker meal. Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Sprinkle with powdered sugar. Serve hot.
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