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Creme Frette Recipe

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This recipe for Creme Frette, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MARY CRISSMAN SHEILD
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 LARGE PACKAGE VANILLA PUDDING (COOK TYPE)
2 3/4 CUP MILK + 3 T. STARCH
1 TSP. VANILLA
1 TSP. BUTTER
1/4 TSP. CINNAMON

Directions:
Directions:
DISSOLVE CORNSTARCH IN MILK.. COOK PUDDING AS
DIRECTED, ADDING VANILLA, BUTTER AND CINNAMON
WHILE COOKING. .POUR MIXTURE INTO 9X9 PAN AND
CHILL OVERNIGHT. CUT INTO ONE INCH SQUARES.
DIP EACH SQUARE INTO BEATEN EGG, DREDGE OR
ROLL IN CRACKER OR BREAD CRUMBS. DEEP FRY IN
HOT VEGETABLE OIL A FEW AT A TIME UNTIL BROWNED
(IF YOU COOK TOO LONG THE PUDDING WILL BEGIN
TO MELT AND OOZE OUT). WITH SLOTTED SPOON
CAREFULLY REMOVE COOKED CREME FRETTE AND
PLACE ON PAPER TOWELS UNTIL REMAINING CUBES
ARE COOKED. IF YOU WANT MORE VANILLA FLAVOR
INCREASE TO 2 TSP.

Preparation Time:
Preparation Time:
ALOT
Personal Notes:
Personal Notes:
THIS RECIPE IS ADAPTED FROM A RECIPE MARY
CRISSMAN SHEILD OBTAINED AFTER HAVING BEEN
SERVED THIS DISH ON CHRISTMAS EVE,1918. SHE
SAILED FOR EUROPE THE NEXT DAY TO ENTERTAIN
TROOPS IN FRANCE. CREME FRETTE WAS A HOLIDAY
DINNER SPECIALTY IN THE SHEILD HOUSE FOR MANY
YEARS.

 

 

 

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