walnut cream
2 cups chopped walnuts
6 cups half and half
1 cup toasted bread crumbs
1 cup sugar
1. Combine nuts and milk in a heavy saucepan.
2. Add bread crumbs that have been toasted slightly on a pan.
3. Add the sugar.
4. Simmer for about 30 minutes or until creamy.
5. Serve hot or cold topped with fried milk.
fried milk (or leche frita)
1/4 cup sugar
1/3 cup corn starch
2 cups whole milk
pinch of salt
2 eggs, beaten
2 cups fine dry breadcrumbs
1/2 cup olive oil
1/2 cup butter
2 tbs. very fine sugar
3 tsp. cinnamon
1. In a heavy saucepan, combine sugar, cornstarch and milk and heat until sugar is dissolved, stirring constantly. Continue stirring while the mixture gently boils. It will begin to thicken.
2. Add salt and stir to combine.
3. Pour into an oiled square pan and allow to cool. Then place in the refrigerator for at least one hour, or overnight if possible. Once chilled the consistency should be that of firm custard.
4. Cut custard into squares. Dip each square in beaten egg, then bread crumbs.
5. In a heavy frying pan heat oil and butter and fry the squares until golden brown. Remove from pan and sprinkle with the cinnamon and sugar.
6. Place in the center of the walnut cream and serve warm.
