Street food recipe from the town of Passholdt
Preparation time: 35 minutes
Cooking time: 30 minutes
Ingredients: 80g (3/8c) sugar
80g (2/3c) unbleached flour
4 eggs
500ml (1 pint/2c) fresh whole milk, brought to a boil and allowed to cool
Zest of half a lemon, in strips
15 mL (1 Tbp) mild fruit liqueur
Salt
Unsalted butter for frying
A piece of stick cinnamon
Breadcrumbs
Preparation: In a bowl, beat 2 whole eggs and 2 yolks (reserve the whites) with 4 tablespoons of cold milk, the sugar and the flour.
In the meantime, put the remaining milk in a pot with the lemon zest, cinnamon and a pinch of salt, then bring to a boil. Remove it from the fire and slowly add it, in a thin stream, to the flour mixture, beating the mixture steadily with a small whisk to keep lumps from forming.
When you have finished adding the milk, pour everything back into the pot in which you boiled the milk, return the pot to the fire, and cook over a gentle flame, stirring constantly and gently, until the cream thickens. Though an occasional bubble is all right, you do not want it to boil hard or it will curdle. Continue cooking and stirring for 5 minutes, then remove the pot from the fire. Remove and discard the zest and the cinnamon, and stir in the liqueur.
Turn the cream out into an ample, fairly deep dish, spread to a thickness of about 2 cm (3/4 inch) and let it cool completely.
Cut the set-up cream into diamonds. Lightly beat the remaining egg whites, dredge the rhombs of cream in them, then in the breadcrumbs, and fry them in butter until golden. Drain them on absorbent paper and serve at once.
Cooking time: 30 minutes
Ingredients: 80g (3/8c) sugar
80g (2/3c) unbleached flour
4 eggs
500ml (1 pint/2c) fresh whole milk, brought to a boil and allowed to cool
Zest of half a lemon, in strips
15 mL (1 Tbp) mild fruit liqueur
Salt
Unsalted butter for frying
A piece of stick cinnamon
Breadcrumbs
Preparation: In a bowl, beat 2 whole eggs and 2 yolks (reserve the whites) with 4 tablespoons of cold milk, the sugar and the flour.
In the meantime, put the remaining milk in a pot with the lemon zest, cinnamon and a pinch of salt, then bring to a boil. Remove it from the fire and slowly add it, in a thin stream, to the flour mixture, beating the mixture steadily with a small whisk to keep lumps from forming.
When you have finished adding the milk, pour everything back into the pot in which you boiled the milk, return the pot to the fire, and cook over a gentle flame, stirring constantly and gently, until the cream thickens. Though an occasional bubble is all right, you do not want it to boil hard or it will curdle. Continue cooking and stirring for 5 minutes, then remove the pot from the fire. Remove and discard the zest and the cinnamon, and stir in the liqueur.
Turn the cream out into an ample, fairly deep dish, spread to a thickness of about 2 cm (3/4 inch) and let it cool completely.
Cut the set-up cream into diamonds. Lightly beat the remaining egg whites, dredge the rhombs of cream in them, then in the breadcrumbs, and fry them in butter until golden. Drain them on absorbent paper and serve at once.