Saturday, October 17, 2015

Fried Cream Flambe with Rum or Brandy (1963)

  • 1 qt milk
  • 1 1/4 cups semolina (Cream of Wheat is an excellent substitute)
  • 3 eggs
  • 12 oz rum or brandy
  • 2 tspns vanilla
  • 3 tbspns sugar
  • 2 eggs beaten with a little milk
  • 6 tspns white sugar mixed with 6 tspns brown sugar
  • 24 cloves
  • Fine bread crumbs
  • Flour
  • Salt to taste
  • Mixture of vegetable oil, melted butter, for frying
Bring the milk to a boil. Slowly add the semolina, stirring constantly, and continue to cook until very thick--- about 10 minutes.  When thick and smooth, removed from fire.  
Add 3 eggs, beaten, one at a time, and mix well until thoroughly blended.  Add the vanilla, salt, and 3 tablespoons of sugar, and mix in well.  Pour about 1 inch deep into rectangular or square baking pans line with plastic wrap.  This amount will fill two pans 9 x 9 x 2 inches. Refrigerate several hours or overnight.

When firmly chilled, turn out onto a flat cutting surface, and divide into 12 squares.  Roll each square in flour, dip into beaten egg and milk, and roll in fine bread crumbs.  Fry in a mixture of vegetable oil and butter until golden brown. Remove from fat, drain on absorbent paper, and place each square immediately into a very hot dessert bowl.  (If you want to flame it, the hot bowl is the secret.)  

Sprinkle 2 teaspoons of brown and white sugar mixture over each square, and stick each one with 2 cloves.  Pour 1 ounce of warmed brandy or rum over each portion.  Flame. Serves 12.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, published in 1963. This recipe was by Veneto Restaurant, an "old world" Italian restaurant located at 389 Bay Street at Mason during the 1930s through 1960s.)

More "Lost' Flambe Dessert Recipes

Banana Foster Flambe (1980)

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