You'll love these fried orange creams or a taste of an old-fashioned dessert that I know will bring smiles to your family's table.
My friend Gina is sharing with you today a special recipe she enjoyed eating growing up with her own twist, Fried Orange Creams with a Nutella Ganache. I’ll let Gina tell her story.
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Fried Orange Creams with Nutella Ganache
- 1 qt. whole milk
- 1 qt. half and half
- 1 ½ cups granulated sugar
- 1 vanilla bean split in half and seeds scraped out
- 1 cinnamon stick
- rind of one small orange
- 1 ½ cups semolina flour
- 1 ½ tbsp. cornstarch
- breadcrumbs plain
- 2 eggs beaten
- canola or vegetable oil for frying
- 1/2 cup nutella
- ¼ cup heavy cream
- Remove rind from orange, I like a vegetable peeler, you just want the very outside, none of the white.
- In a medium saucepan combine milk, 1/2 and 1/2, vanilla bean seeds and pod, cinnamon stick, and rind from the orange. Heat on medium heat until boiling; turn off heat, cover and let sit for 20 minutes or so.
- Strain milk mixture through a strainer and into a large stockpot; add the sugar and bring milk mixture up to a boil on medium-high heat. Add semolina flour and cornstarch, whisk until well combined and no lumps. Bring to a boil and whisk constantly for 5 minutes. Make sure and turn down your heat a bit, milk scorches easily.
- Pour into a greased 13” x 9” baking pan. Let cool on counter for 20 minutes or so, then cover with plastic wrap and refrigerate overnight.
- Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.
- Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd the pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.
- Combine ingredients in a small saucepan, heat on low, till melted, whisking to combine. If not smooth enough, add a little more cream.