Fried Milk

This sweet dessert--with the delicate flavor of nutmeg--is
crispy on the outside and smooth and custardy on the inside.

Prep: 15 mins - Total: 3 hr 22 mins

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


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

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

3. Heat oil (1 to 1/2 inches) to 360°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

Do-Ahead Tip: 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 for the finale is fun, so don't worry about the
last-minute preparation.

Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 45 ); Total Fat 5 g (Saturated
Fat 2 g); Cholesterol 60 mg; Sodium 170 mg; Total Carbohydrate
32 g (Dietary Fiber 0g); Protein 6 g

Diet Exchanges: 1 Fruit; 1 Fat

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.