Friday, May 24 2024

A dessert of ancient tradition, usually eaten from Christmas to Carnival, but good all the time.
A dessert that can be eaten indifferently hot or cold.


 

 

SERVINGS:4

INGREDIENTS:

  • 5 eggs (separate yolks and whites)
  • 1 cup of granulated sugar
  • 1+1/2 cups of all purpose flour
  • 1 lemon rind, grated
  • 1/4 gallon milk
  • bread crumbs, to taste
  • vegetable oil for frying
  • powdered sugar to taste

 

METHOD:

In a large pan, place the egg yolks and sugar. Stir using a wire whisk.

 

Add the flour, a little at a time, and stir between each addition.

 

The batter will be very stiff. Add the lemon rind.

 

Add the milk a little at a time and stir after each addition. Try not to have any lumps; the batter will become liquid again. Place on medium to low heat, stirring constantly.

 

Cook the custard for about one minute after it reaches the boil. It will be stiff, and remember it will get stiffer after it cools down.

 

Place the custard in a flat container lined with parchment paper to cool (at least 1 hour).

 

Once the custard is cool, cut it into 2-inch squares.

 

Beat the egg whites a little and place the custard squares in the egg whites.

 

Roll them in the bread crumbs.

 

Fry the squares in hot oil until golden, turning them to cook on both sides, being very careful not to puncture the bread crumb crust or the custard will come out.

 

Remove from the frying oil and place the squares on a paper towel to drain the excess oil.

 

Serve hot or at room temperature with powdered sugar.

Enjoy!

 

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