Difficulty: Medium - experience needed
1 c heavy cream
1 egg white
1/2 pint water
2 lbs sugar
Take the eggs, crack them, and separate the whites from the yolks.
Stir the six yolks with the cream. Beat until the mixture becomes light. Pour the mixture into a pot that has been greased with lard. The mixture should be no more than one inch thick in the baking pan. Place it on the heat over a very low flame and allow it to thicken.
Once the custard is cool, it is cut into small squares (a size that won't crumble to easily).
Next, beat the egg whites so that the custards can be rolled in them and fried in oil.
To make the syrup, beat together egg white and water. Add in sugar. Boil the syrup until it bubbles up three times, slowing the boil with a little cold water thrown in each time it starts to rise up. Then take it off the heat, let it stand, and skim off the foam.
Next, add another little bit of water as well as a chunk of orange peel or anise to taste and bring it to a boil again. Skim it again, and when it has reached a soft ball stage, strain it through a sieve or cheesecloth
Serve the fritters with syrup and sprinkle with cinnamon.