Nanking Custard Fingers
|Milk||1 Cup (16 tbs)|
|Corn flour||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Roasted ground sesame powder||3 Tablespoon|
|Roasted sesame seeds||2 Tablespoon|
|Corn flour||4 Tablespoon|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
Beat egg yolks in a bowl with 2 tablespoons flour, 1 tablespoon cornflour, sugar and sesame powder.
Heat milk but do not boil, add hot milk to the egg mixture, stir well and cook over low heat, stirring all the time.
When it thickens, remove from heat and spread it on a well greased plate, let it cool.
When it is firm enough cut into fingers 3" in length.
Coat custard fingers with cornflour and sesame seeds.
Heat oil, and fry custard fingers, till they turn light brown, drain and put them in a plate.
Sprinkle icing sugar over custard fingers while still hot.