Fried cream with lemon and cinnamon

Name: Fried cream with lemon and cinnamon - Paula H.
Ingredients: 1/2 l milk 150 g sugar 120 g egg yolks (approximately 7; depending on their size) 100 g flour a pinch of cinnamon grated zest of one lemon additionally: flour 2 eggs breadcrumbs

Dessert - Fried cream with lemon and cinnamon by Paula H. - Recipia

Fried Lemon and Cinnamon Cream: A Creamy Delight for Special Moments Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Servings: 12 servings Introduction Fried lemon and cinnamon cream is a refined dessert that combines a delicate lemon flavor with the warm aroma of cinnamon, making it perfect for adding a touch of magic to any special moment. This elegant recipe has its origins in the culinary tradition of creamy desserts, being appreciated for its fine texture and simple preparation. Whether served at a festive meal or simply as a sweet indulgence, fried lemon cream is sure to win the hearts of everyone. Now, let's get to work! Ingredients - ½ liter of milk - 150 g sugar - 120 g egg yolks (about 7, depending on their size) - 100 g flour - 1 teaspoon of cinnamon - Grated zest of one lemon - Flour (for dusting) - 2 eggs (for coating) - Breadcrumbs (for frying) Step 1: Preparing the Creams Start by gathering all the necessary ingredients and preparing a clean workspace. In a medium bowl, beat the egg yolks with the sugar until they become a smooth and fluffy cream. It is important not to rush this step, as the incorporated air will contribute to the final texture of the cream. Helpful tip: Use an electric mixer to achieve the perfect consistency or a manual whisk, but make sure to take a little more time. Step 2: Adding the Flour and Milk Once you have a smooth cream, gradually add the flour, mixing constantly to avoid lumps. Then, incorporate the warm milk, adding it little by little to achieve a uniform mixture. Step 3: Cooking the Cream Transfer the mixture to a saucepan and place it over medium heat. Stir continuously with a wooden spatula or whisk, being careful to reach the bottom of the saucepan. Continue stirring until the cream starts to thicken, having a consistency similar to that of pudding. Tip: Try not to boil the cream to avoid the formation of air bubbles that could ruin the texture. Step 4: Flavoring and Cooling Once the cream has thickened, remove the saucepan from the heat and add the cinnamon and grated lemon zest. Mix well to distribute the flavors evenly. Pour the cream into a square 20x20 cm baking dish lined with parchment paper, creating an even layer of 1-2 cm. Allow it to cool completely at room temperature, then refrigerate to set. Step 5: Cutting and Preparing for Frying When the cream is completely cooled and firm, remove it from the dish by lifting the parchment paper. Use a sharp knife to cut the cream into small squares. Then, prepare a workspace for frying the cream. Step 6: Coating and Frying Prepare 3 plates: one with flour, one with beaten eggs, and one with breadcrumbs. Take each square of cream, first dust it in flour, then dip it in eggs, and finally coat it in breadcrumbs. Heat the oil in a deep pan over medium heat. Once the oil is hot, carefully add the squares of cream, frying them until golden and crispy on all sides. Tip: Make sure not to overcrowd the pan to allow for even frying. Step 7: Serving After frying, place the cream squares on a platter lined with paper towels to absorb excess oil. You can serve the fried cream warm, alongside freshly whipped cream or with a serving of red fruit sauce for a delicious contrast. Variations and Combinations If you want to experiment, you can add other flavors like vanilla or nutmeg. Instead of lemon, you can try using orange for a different fruity note. Additionally, fried cream pairs perfectly with a fragrant tea or a sweet white wine. Nutritional Benefits This recipe offers a balance of carbohydrates, proteins, and fats, averaging about 180 calories per serving. Egg yolks are an excellent source of protein and vitamins, while milk provides essential calcium. Frequently Asked Questions 1. Can I use plant-based milk instead of cow's milk? Yes, you can opt for almond or soy milk, but the texture and taste may vary. 2. How can I make the cream less sweet? Reduce the amount of sugar to your preference, but keep in mind that sugar helps achieve a better texture. 3. Can the fried squares be stored? It is recommended to consume them fresh, but you can keep leftovers in the fridge to gently reheat later. Conclusion Fried lemon and cinnamon cream brings an explosion of flavors and textures, being a simple yet elegant dessert. This recipe will not only satisfy your sweet tooth but will also bring a touch of joy to your loved ones. So, take some special time to prepare it and enjoy every bite!

Fried cream with lemon and cinnamon

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