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Gourmet Desserts Dessert Recipes creams
Fried CreamSource: San Francisco ? la Carte - Junior League of San Francisco - 1979 Fried cream is a dessert with a long tradition in San Francisco. It is delicious, spectacular, and up to the final frying stage it can - in fact must - all be done in advance. It is worth the last-minute effort for the impressive results. 3 egg yolks Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly thickened. Mix cornstarch and milk into a smooth paste and add to egg yolk mixture. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth. Remove cinnamon stick and pour cream mixture into a buttered shallow 12 x 9-inch pan to a depth of 3/4 inch. Chill thoroughly. Cut cream into diamond shapes and roll in ground almonds. Dip pieces in beaten egg then roll in zwieback crumbs. Chill once more. Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter. Heat rum in a small saucepan, ignite, and pour over cream. Serve immediately.
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