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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put milk, lemon zest, 4 tbsp sugar & vanilla bean in a saucepan & bring to a slow boil. Remove pan from heat source, allow milk mixture to cool & remove vanilla bean. | 2. Melt butter in a 2nd saucepand till foaming & add flour. Cook till the flour foams & turns pale golden, stirring continuously. | 3. Slowly add the warm milk, still stirring. Cook the sauce on low-heat for 5 min till it thickens. | 4. Remove pan from the heat source. Slowly add some of the mixture to the beaten egg yolks & whisk quickly to avoid cooking them. Then add the egg yolks to the milk/flour mixture & beat vigorously till well-combined. | 5. Butter (or spray w/PAM) a rectangular or square dish. Pour the custard into the dish & leave to set in the refrigerator for at least 4 hours. (See note in Step 7). | 6. Combine 2 tbsp sugar w/cinnamon & nutmeg & set aside. | 7. Cut the cold custard into triangles or squares (A square dish can be cut easily into 9 portions & a rectangular dish can be cut into 8 portions) | 8. Beat 2 eggs lightly & dip the pieces of custard in the beaten eggs, then in the breadcrumbs. | 9. Heat the oil in a lrg skillet or saucepan & fry the custard slices in batches till golden brown. | 10. Drain custard slices briefly on paper towels & arrange on a serving platter. Using a sml tea-strainer or other dusting container, sprinkle sugar/cinnamon/nutmeg mixture atop the custard slices. Serve lukewarm or cold as desired (Fresh fruit would provide color & be esp nice to serve w/this). | 11. NOTE: The # of servings was not given & depends largely on how you cut the custard, so I estimated the yield. Nearly all the time is cooking or chilling time, but I allowed 15 min for prep time. Times DO NOT include time for the milk mix to cool & custard to chill till cold, so plan ahead & try to forgive me if I'm a bit off w/my estimates. :-). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
lemon zest	1		grated	-	-	-	-
sugar	4	tablespoons		220.248	55.0896	0.0	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
flour	1 1/3	cups		771.04	168.8072	12.5347	2.9915
egg yolk	4		beaten	218.96	2.4412	10.7848	18.0472
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	6	tablespoons		-	-	-	-
oil				-	-	-	-
sugar	2	tablespoons		220.248	55.0896	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.