Golden Fried Egg Custard
|Sesame seeds||60 Milliliter (1/4 Cup)|
|Sugar||80 Milliliter (1/3 Cup)|
|Water||625 Milliliter (2 1/2 Cups)|
|Cornstarch||80 Milliliter (1/3 Cup, For Coating)|
|Oil||750 Milliliter (3 Cups)|
|Flour||250 Milliliter (1 Cups)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Water||330 Milliliter (1 1/3 Cup)|
|Eggs||2 Large, lightly beaten|
1. Toast sesame seeds in a skillet over medium-low heat until golden brown and fragrant. Swirl pan to keep seeds from burning. Spread seeds on waxed paper and crush with a rolling pin until reduced to a powder. Combine powder with sugar. Set aside.
2. To make egg custard mixture, combine flour, cornstarch and water in a mixing bowl. Blend well with a wire whisk. Slowly pour in beaten egg and whisk until smooth.
3. Bring 2 1/2 cups water to a boil, remove from heat and slowly pour in the custard mixture, stirring continuously with a whisk. Cook over medium-low heat, stirring continuously until mixture becomes elastic. Pour into a small square pan. Refrigerate until set, 4-6 hours.
4. Cut custard into 3/4" x 1" x 2" (2 cm x 2.5 cm x 5 cm) pieces. Coat pieces with cornstarch and return to refrigerator for 5 minutes. Keep coated custard in refrigerator until just before frying. Shake off loose starch before frying.
5. Heat 3 cups oil in wok over high heat. Deep fry coated custard pieces a few at a time until golden brown. Remove and drain well.
6. Roll custard pieces in sesame and sugar mixture to serve. Bite in!