FRIED MILK (SPANISH/PORTUGUESE)

1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon margarine or butter
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup dry bread crumbs
Vegetable oil
Powdered sugar, if desired

Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in margarine and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.

Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs.

Heat oil (1 to 1 1/2 inches) to 360 degrees F.

Fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.

Notes:
Because this dessert is best served immediately after frying, you can make the custard in advance and keep it refrigerated until ready to fry. Sometimes building a little anticipation while you’re finishing the finale is fun, so don’t worry about the last-minute preparation.

Makes 8 servings
Source: Betty Crocker, 2000