 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
Delicious deep-fried custard shapes Creamy on the inside & crispy on the outside. A dessert that's a little different but oh so good. They were surprisingly easy to make. Ingredients:
prep time includes chill time |
2 1/2 cups milk |
1 cinnamon stick |
3/4 x 3 1/4 inch piece of orange rind |
2 eggs |
1 egg yolk |
1/3 cup all-purpose flour |
1/4 cup cornstarch |
1 tsp vanilla |
1/2 cup ex-fine sugar |
all-purpose flour - extra |
vegetable oil for deep frying |
1/2 cup ex-fine sugar - extra |
1/2 tsp ground cinnamon |
Directions:
1. Grease 8 x 11 inch jelly roll type pan
2. Line pan with wax paper, which comes up & extends over the 2 long sides
3. Combine the milk, cinnamon stick & rind in a heavy medium sized saucepan
4. Bring to the boil, & then remove from heat
5. Cover & let stand for 10 mins
6. Discard the cinnamon stick & rind
7. In a medium sized bowl, whisk together the eggs, yolk, 1/3 cup flour, cornstarch, vanilla & sugar
8. Beat until smooth
9. Whisk egg mixture gradually into warm milk mixture
10. Stir over medium/low heat until custard comes to a boil & thickens
11. Simmer, stirring about 2 mins or until custard starts to leave side of saucepan
12. Spread custard evenly in prepared jelly roll pan
13. Cool
14. Cover & place in fridge for about 2 hours or until firm
15. Using the wax paper, carefully lift the custard out onto a firm surface
16. Cut into a variety of shapes
17. Dust shapes lightly with the extra flour
18. Deep fry in hot oil, in batches until browned
19. Drain on paper towels until cool enough to handle
20. Combine extra sugar & cinnamon
21. Gently toss hot custard shapes in the mixture
22. Best served immediately
23. NOTE:-
24. Custard shapes can be prepared a day ahead & then fried just before serving
25. I had the dial on my stove at 7 when I was deep frying, you don't want to fry them too fast or they get too dark real soon
26. Dip the cutters in flour before you cut out each one
27. Flour & deep fry all the odd pieces from the left over custard first as it helps to adjust the heat of your oil before you fry the bigger shapes
|
|