Recipes from Mexico :: Mexican Desserts
Start preparation the night before serving or several hours in advance.
1 liter (4 c., 1 3/4 pints) milk
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
6 Tbsp. sugar
4 Tbsp. cornstarch
Flour for dusting
2 beaten eggs
Oil for frying
Cinnamon and sugar for dusting
Powdered sugar
Optional: strawberry jam
In saucepan combine milk, lemon peel and cinnamon. bring to boil. Lower the heat and simmer 10 mins. Set aside.
In another large, saucepan, beat egg yolk s until lemon colored. Beat in 6 Tbsp. sugar, then cornstarch. Stir in few Tbsp. of hot milk, then gradually stir in the rest. Cook over moderate heat, stirring constantly, about 4 mins. or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool. Refrigerate several hours or overnight.
Cut into small square or rectangles. Dust with flour and dip into beaten egg.
Heat oil and fry until brown on every side. Drain.
Dust with a mixture of sugar and cinnamon.
Just before serving, sprinkle and distribute with powdered sugar. If you wish, serve with strawberry jam.
