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
- 1/4 cup granulated sugar
- 1 tablespoon dark rum
- Pinch of salt
- 5 tablespoons cornstarch
- 3 tablespoons milk
- 2 cups heavy cream, scalded and cooled
- 1/2 inch cinnamon stick
- 1 cup ground almonds
- 1 egg, beaten
- 1 cup zwieback crumbs
- Oil for deep frying
- 1/4 cup dark rum
- Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly
- Mix cornstarch and milk into a smooth paste and add to egg yolk mixture.
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 into 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.
Source: San Francisco a la Carte - Junior League of San Francisco -
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