Source: San Francisco ?la Carte - Junior League of San Francisco - 1979

Fried cream is a dessert with a long tradition in San Francisco. It is delicious, spectacular, and up to the final frying stage it can - in fact must - all be done in advance. It is worth the last-minute effort for the impressive results.

3 egg yolks
1/4 cup granulated sugar
1 tablespoon dark rum
Pinch of salt
5 tablespoons cornstarch
3 tablespoons milk
2 cups heavy cream, scalded and cooled
1/2 inch cinnamon stick
1 cup ground almonds
1 egg, beaten
1 cup zwieback crumbs
Oil for deep frying
1/4 cup dark rum

Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly thickened.

Mix cornstarch and milk into a smooth paste and add to egg yolk mixture. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth. Remove cinnamon stick and pour cream mixture into a buttered shallow 12 x 9-inch pan to a depth of 3/4 inch. Chill thoroughly.

Cut cream into diamond shapes and roll in ground almonds. Dip pieces in beaten egg then roll in zwieback crumbs. Chill once more.

Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter.

Heat rum in a small saucepan, ignite, and pour over cream. Serve immediately.