|Fat||2 Cup (32 tbs) (for deep frying)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Egg yolks||4 , beaten|
|Vanilla extract||1 Teaspoon|
|Fine cracker crumbs||2 Tablespoon (Adjust Quantity As Needed)|
|Egg||1 , beaten|
|Confectioners sugar||1 Tablespoon (Adjust Quantity As Per Taste)|
Combine cornstarch, flour, and sugar in top of double boiler.
Gradually add milk, stirring constantly.
Cook over boiling water until thickened, then cook 5 minutes longer, stirring constantly.
Gradually stir part of hot mixture into egg yolks; stir egg yolks into hot mixture.
Add nutmeg and salt; cook about 1 minute.
Remove from heat.
Stir in vanilla.
Pour into oiled 8-inch-square pan; let stand in refrigerator 4 to 5 hours or overnight.
Cut firm custard into rounds, using biscuit cutter.
Dredge in cracker crumbs.
Dip in egg, then dredge in crumbs again.
Fry in deep hot (380Â°F) fat until golden brown.
Sprinkle with sugar; serve hot.
Strained orange juice can be poured over each serving, if desired.
Hot custard can be poured into oiled 8 x 4-inch loaf pan and, after chilling, cut into 6 strips for frying, if desired.