FRIED CUSTARD

This recipe was first published  in the Ford Treasury of favourite recipes from famous eating places , Vol 2, printed in 1954 .

Place 1 litre of full cream milk in a large pot with 1/4 tsp of baking soda ( to keep milk from curdling ) and 3 sticks of cinnamon .
Heat till almost boiling .
In a separate bowl , place 1 cup of the warm milk  from the pot and stir in 2 tbs flour and 4 tbs of corn flour .
Beat until  smooth , add another cup of warm milk from the pot , 1 cup of sugar  and 6 egg yolks .
Beat well , now add this mixture to the rest of the milk in the pot .
Continue to stir till the mixture thickens .
Add a pinch of salt , 1 tsp of vanilla extract and 1 tbs of butter .
Beat thoroughly .
Pour into a greased 8 " square cake pan .
Cool and place in a refrigerator overnight .
Next day cut into squares .
Beat 3 egg whites till stiff .
Dip custard squares into the egg whites , then in finely ground almond meal .
Fry in hot oil , 1" deep, till golden .
Drain on paper towelling . Serve hot .