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Ingredientes
- 4 x egg yolks
- 1/4 c. sugar
- 2 c. lowfat milk
- 1/2 c. flour plus
- 1/4 c. cornstarch sifted together
- 1 x lemon zested
- 1 tsp vanilla Extra virgin olive oil as needed
- 2 c. fresh bread crumbs mixed with
- 1 c. grnd almonds
- 3 x Large eggs lightly beaten
Direcciones
- Combine the egg yolks and the sugar and whisk till the yolks are pale yellow.
- Meanwhile, bring the lowfat milk almost to a boil, remove from heat, and pour half of it into the yolk mix, whisking constantly. Return the egg and lowfat milk mix to the pan with the rest of the lowfat milk and, continuing to whisk, fold in the flour/cornstarch mix. Cook over high heat, now stirring with a wooden spoon, till the mix begins to thicken.
- Stir in the lemon zest and vanilla, remove from heat, and allow to cold in a wide-surfaced bowl which has been set atop an ice bath. Once the cream has cooled, turn the mix out into a buttered 9- by 13-inch pan, place in refrigerator, and allow to cold and solidify.
- In a tall-sided pot, heat the extra virgin olive oil to 375 degrees.
- Cut the cooled cream into 1-inch squares and dredge in the bread crumb and almond mix.
- Working in batches, fry the custard in the oil till they are golden. Remove with a slotted spoon, and drain on a plate lined with paper towels.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 108 | 24% |
| Total Fat 12.42g | 16% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 502mg | 21% |
| Potassium 407mg | 12% |
| Total Carbs 67.23g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 22.97g | 15% |
| Protein 18.01g | 29% |
