Sunday, July 6, 2014

DE VENEZUELA CON AMOR


Nelly, Monica & Liselotte

three pretty ladies from Venezuela , came to attend a weekly cooking course. A little intimidated at the begining, these ladies ended up to tie a nice frindship with me. They have an evolute sense of taste and, judging from the tart below, an evolute sense of art, as well!

                                   


Rolling pasta the first day


This is Monica tasting Nonna's Fried Custard

FRIED CUSTARD


Ingredients for 4:

180 gr ( 6 oz) flour
160 gr ( 5 oz, plenty) sugar
4 glasses hot milk (half liter - 2 cups)
4 whole eggs
5 spoons bread crumbs
½ grated lemon zest
1 envelope vanilla powder

400 gr ( 13 oz) milk
100 gr ( 3 oz) Semolino ( coarse semola)

frying oil

Heat the milk.
Beat the egg yolks with the sugar and the vanilla powder; add the flour and the grated lemon zest;
Temper the batter with some spoons of hot milk, then pour the tempered mixture into the hot milk.
Put on low heat again keeping on stirring until the cream is pretty thick putting care to not boil it (just simmer slowly). Take off from heat and pour out the cream.

Make the Semolino: bring the milk to simmer. Add the Semolino gradually, stirring. Cook for about 5 minutes, stirring continuously. Add to the custard.

On a marble surface lightly oily (or inside a try lined with wax paper). Flatten it with a wet spatula or a wet knife . Cool.

Shape  the custard in ovals  ; pass them first in the lightly beaten egg whites, then in the bread crumbs. Fry the diamonds in plenty oil on both sides until golden. Drain and put on absorbing paper for the exceeding fat. Serve warm.


SUPERYUMMY!

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