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1
Pour the milk in the heavy pan.
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2
Whisk together the flour, sugar, and salt, to break up any lumps, then whisk the dry mixture gradually into the milk.
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3
Break up the egg yolks a bit in a bowl, then whisk (and scrape) every bit of yolk into the milk.
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4
Set the pan over medium heat, and bring the milk near to a simmer, whisking constantly.
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5
Lower the heat a bit, and cook the custard, still whisking, as it starts to thicken and gradually comes to a slow bubbling boil.
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6
Cook for at least 15 minutes, to make sure the flour has cooked, always whisking (ask someone to take a turn!).
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7
When the custard is quite thick and creamyit wont get stifftake the pan off the heat.
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8
Turn the hot custard into the baking dish, and spread it in an evenly thick layer covering the bottom.
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9
Let it cool at room temperature, then cover with plastic wrap and chill thoroughly in the refrigerator, for several hours or a day or so.
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10
When youre ready to fry the cream, spread the flour in a small plate, the bread crumbs in a large plate, and whisk the eggs with the pinch of salt in a wide, shallow bowl.
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11
Pour vegetable oil into the skillet to a depth of 1/4 inch, and start heating it, slowly.
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12
Stir together the sugar and cinnamon in a small bowl.
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13
Unwrap the chilled custard, dip a sharp knife in warm water, and slice the sheet into squares, rectangles, or diamonds, 1 1/2 to 2 inches on a side.
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14
(Since larger pieces are more fragile, cut a couple of test portions and lift them from the pan with a spatula.
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15
Cut smaller pieces if necessary.)
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16
Working in batches that you can fry without crowding, coat the custard blocks in flour, then eggs, then bread crumbshandle gently; use a spatula or fork to turn and lift them.
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17
Lay the pieces in the hot oil, and fry for 1 1/2 to 2 minutes on each side, until nicely browned (if the crumbs darken quickly, lower the heat).
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18
Set the fried creams on paper towels to drain.
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19
Let the creams cool briefly, then sprinkle with cinnamon-sugarto taste.
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20
Serve while theyre still warm.
