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Fried Cream ala San Francisco
From Dorothy McNett's recipes at www.dorothymcnett.com. This was typically served with flaming brandy, and or with cherries and chocolate. Some restaurants used very finely ground almonds (like almond flour) instead of the flour for the coating.
2 eggs, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
1/4 teaspoon sea salt
2 tablespoons raw sugar
2 cups milk, or half and half, or heavy cream
3/4 cup semolina flour (farina)
1/4 (maybe more) all purpose unbleached flour
2 eggs, beaten slightly
1/2 cup fine bread crumbs
vegetable oil and unsalted butter, for frying
1/4 - 1/3 cup raw sugar
9 whole cloves
1/2 brandy, if flaming
Line a 9 by 9 inch baking pan with plastic wrap (or parchment) and set aside.
In a glass measuring cup, whisk the eggs very well, adding the vanilla, salt and sugar. Set aside. In a heavy bottomed saucepan, bring the milk to a boil, reduce to medium and slowly add the semolina, whisking constantly to thicken. This may take about 3-4 minutes. Keep stirring to avoid lumps. When nice and thick and seems to cling together, remove from heat. Very slowly drizzle and whisk the egg mixture into the hot semolina, whisking until smooth. Pour into the lined baking pan, spread out evenly. Refrigerate several hours or overnight.
When ready to serve, turn the pan out onto a flat cutting surface and cut into 9 squares. Roll each one in flour, then dip into beaten egg, and then in bread crumbs. Heat just enough oil and butter in a skillet to a depth of about 1/4 inch. Fry in a single layer just until nicely browned on both sides. Place on a hot plate (make sure it can handle the heat!). Sprinkle with a bit of sugar and stick a clove into the center of each. Warm the brandy and pour over the squares. Quickly ignite. Cheer, sing, shout and eat!
Recipe created 2014-04-01.
© 1996-2013 Dorothy McNett. All Rights Reserved.