Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Egg yolks 1 ea Whole egg
1/2 c All purpose flour 1 ts Cold water
2 tb Sugar Fine corn flake crumbs
1 tb Cornstarch Ground cinnamon
1/4 ts Salt Fat for frying
1 c Milk Cinnamon sugar
1/2 ts Vanilla extract

Beat egg yolks until thick and lemon colored. Sift flour with sugar,
cornstarch, and salt. Add alternately to egg yolks with milk, mixing
well after each addition. Cook in top part of a double boiler over
boiling water. Stir until mixture becomes thick and smooth. Add
vanilla. Pour into buttered 8 inch square pan, cool, and chill. Beat
whole egg slightly with water. Cut custard into 4 inch strips, 1
inch wide. Carefully dip each strip into egg, then into crumbs
lightly spiced with cinnamon. Refrigerate. Fry a few at a time in 2
inches of hot fat in a skillet. Serve hot, sprinkled with cinnamon
sugar. Makes 4 servings. Origin: Woman's Day Encyclopedia of
Cookery, Volume 1, Tennessee Section. Shared by: Sharon Stevens,
May/94.

Submitted By SHARON STEVENS On 05-07-95

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