Testa di Turco (Moors’ Head) is a Sicilian dessert prepared all over Sicily.
INGREDIENTS for the fried PASTRY DOUGH
1 large egg – 6 oz. of flour – 1 quart of corn oil.
Mound flour on a flat surface and form a well or place the flour in a bowl. Break the egg into the well or bowl and mix until the flour and egg are well combined.
Heat the oil over medium heat and when it is hot, fry the strips of dough until golden- brown, a few pieces at a time. Set on the side on paper towels to absorb any oil.
INGREDIENTS for the cream
4 cups of milk – 1 ¼ cups of sugar – Grated rind of 1 lemon – 6 egg yolks – 1/2 cup cake flour or 1/3 -cup corn starch – pinch of salt.
When the milk is warm add 1 cup to the bowl, stirring continuously to avoid lumping. Increase the heat a little, transfer the egg mixture into the pot with the milk. Continue cooking, stirring constantly until it thickens and bubbles; cook for an additional 2 min. Remove from fire, and place in a bowl.
Cover with remaining strips of fried dough, spread on top the rest of the cream and shake over the colored sprinkles. Place in refrigerator for a few hours and serve cold.