Recipe: Fried Milk (dessert, fried custard squares, Betty Crocker recipe)

FRIED MILK

"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."

FOR THE CUSTARD:
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
FOR FRYING:
2 eggs, well beaten
3/4 cup dry plain bread crumbs
Vegetable oil
Powdered sugar, if desired, for garnish

TO PREPARE THE CUSTARD:
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.

TO FRY THE CUSTARD:
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.

Makes 8 servings
Source: Betty Crocker, 2000