Sweet Fried Cream Recipe

Sweet Fried Cream has a lovely taste. Sweet Fried Cream gets its taste from flour and mixed with eggs and milk. Sweet Fried Cream is inspired by many food joints worldwide.

Summary

CuisineCourse
Method

Ingredients

 Milk2 Cup (32 tbs)
 Egg yolks6
 Granulated sugar6 Tablespoon
 Lemon zest1 , grated
 All purpose flour1⁄4 Cup (4 tbs)
 Fine dry breadcrumbs1⁄2 Cup (8 tbs)
 Eggs2 , lightly beaten
 Oil2 Cup (32 tbs) (For Frying)
 Powdered sugar1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5481 Calories from Fat 4500

% Daily Value*

Total Fat 508 g781.9%

Saturated Fat 80 g400.1%

Trans Fat 0 g

Cholesterol 1578.7 mg

Sodium 548.2 mg22.8%

Total Carbohydrates 203 g67.6%

Dietary Fiber 3 g12.1%

Sugars 157.3 g

Protein 48 g96.3%

Vitamin A 45% Vitamin C 21.5%

Calcium 74.5% Iron 39.8%

*Based on a 2000 Calorie diet

Directions

Bring milk to a boil in a medium saucepan.
In a large heavy saucepan off the heat, beat egg yolks, granulated sugar and lemon zest until pale and thick.
Beat in flour until well blended.
Very slowly pour in hot milk, beating constantly.
Cook custard cream over medium heat 5 to 8 minutes, beating constantly.
Do not let boil.
Custard cream is done when it coats the back of a spoon.
Moisten a large plate or cookie sheet with water.
Spread cooked cream to a thickness of 1/2 to 1 inch.
Cream can be prepared to this point a day or two ahead.
When cream is completely cooled, cut into squares or diamonds.
Place breadcrumbs in a shallow dish.
Coat cream shapes with breadcrumbs.
Dip coated cream shapes into beaten eggs, and coat again with breadcrumbs.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower cream pieces a few at a time into hot oil.
Turn cream pieces.
When golden on both sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained fried cream on a platter and sprinkle with powdered sugar.
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