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 ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.