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What You Need:
(To Serve: 6 to 8)
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½ cup cornstarch
3 cups milk
½ cup plus 2 tablespoons sugar
2 eggs, lightly beaten
1 cup fine fresh crumbs made from French or Italian bread, trimmed of crusts and pulverized in a blender or torn apart with a fork
4 tablespoons butter
2 tablespoons olive or vegetable oil
1 teaspoon ground cinnamon
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Translate this recipe:
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| How To Cook: |
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1. In a 1½-to 2-quart saucepan, combine the cornstarch and 1cup of the milk and stir until the cornstarch dissolves completely. Stir in the remaining 2 cups of milk and ½ cup of the sugar.
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2. Bring to a boil over high heat, stirring constantly, and cook briskly until the custard mixture comes to a boil and thickens heavily. Pour the custard into a shallow 8- to 9-inch square baking dish, spread it out evenly with a spatula and refrigerate for at least 4 hours, or until it is firm.
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3. With a knife dipped in hot water, cut the custard into 1¼-to 1½-inch squares. Dip the squares into the beaten eggs and then into the crumbs and place them on a sheet of wax paper.
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4. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam begins to subside, add 6 or 8 custard squares and brown them for about 2 minutes on each side, turning them over carefully with a large metal spatula.
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5. Transfer them to a heated serving platter and sprinkle with a mixture of the remaining 2 tablespoons of sugar and the cinnamon. Serve hot.
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