4 cups whole milk (960 ml)
1 cup cornstarch (180 g)
1 tablespoon grated lime rind
1 pinch of salt
1 1/4 cups semolina (200 g)
4 eggs
3/4 cup confectioner's sugar (75 g)
6 tablespoons vegetable oil
2 tablespoons confectioner's sugar
4 cups whole milk (960 ml)
1 cup cornstarch (180 g)
1 tablespoon grated lime rind
1 pinch of salt
1 1/4 cups semolina (200 g)
4 eggs
3/4 cup confectioner's sugar (75 g)
6 tablespoons vegetable oil
2 tablespoons confectioner's sugar
In a medium saucepan, bring the milk, cornstarch, lime rind, and salt to a simmer over medium heat, whisking constantly
Gradually add the semolina, whisking continuously until the mixture thickens and has a consistency similar to pudding (around 17 minutes)
Remove from heat and stir in lightly beaten eggs
Whisk until smooth and creamy
Grease an 8x12-inch baking dish with water and spread the cream evenly, forming a layer 2.5 cm thick
Cover with plastic wrap and let cool completely at room temperature
Cut into 4-cm squares
In a separate bowl, whisk lightly beaten eggs and dip each square of cream in them, then coat in confectioner's sugar
Heat about 3 tablespoons vegetable oil over medium heat in a frying pan
Fry two squares at a time until golden brown (around 2 minutes per side)
Add more oil as needed to prevent the cream from sticking to the pan
Drain on paper towels
Dust with confectioner's sugar and serve warm or lukewarm
123 calories per serving
