- 4 cups milk
- 5 oz all-purpose flour
- 5 oz sugar
- 4 eggs
- 2 egg yolks
- 1 lemon zest
- 3 ½ oz breadcrumbs
- extra virgin olive oil to taste
- confectioners sugar to taste
In a small saucepan, slowly add milk to the flour, stirring with a wooden spoon and making sure that the mixture doesn’t clump.
Then place the pan on the heat. Once the milk begins to boil, add the sugar, lemon peel and 4 eggs, previously beaten with a fork. Stir and lower the heat to the minimum.
Let cook, continuing to stir, until you have a fairly dense cream. Remove the pan from the heat, remove the lemon peel and spread the cream across a large plate greased with olive oil. Let cool.
Once the cream has cooled and is fairly solid, cut into equal sized pieces. Dip the pieces of cream in a bowl of beaten egg yolks.
Then dust with breadcrumbs and fry in boiling olive oil until golden. Remove using a skimmer and place on a plate lined with paper towels.
Dust with powdered sugar and serve.
The pasteurization process is based on the discoveries of French chemist Louis Pasteur and named after him.
Pasteur applied pasteurization on wine and beer, while it was the German chemist Franz von Soxhlet to use this technique on milk, an important ingredient, especially for children.
This technique increases the safety of milk and prolongs its shelf life: now the most commonly used pasturization methods are the HTST (High Temperature / Short Time) and UHT (Ultra High Temperature).
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