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Fried Custard

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  Cornstarch 2 Tablespoon
  Fat 2 Cup (32 tbs) (for deep frying)
  All purpose flour 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Egg yolks 4 , beaten
  Nutmeg 1 Dash
  Salt 1 Dash
  Vanilla extract 1 Teaspoon
  Fine cracker crumbs 2 Tablespoon (Adjust Quantity As Needed)
  Egg 1 , beaten
  Confectioners sugar 1 Tablespoon (Adjust Quantity As Per Taste)

Combine cornstarch, flour, and sugar in top of double boiler.
Gradually add milk, stirring constantly.
Cook over boiling water until thickened, then cook 5 minutes longer, stirring constantly.
Gradually stir part of hot mixture into egg yolks; stir egg yolks into hot mixture.
Add nutmeg and salt; cook about 1 minute.
Remove from heat.
Stir in vanilla.
Pour into oiled 8-inch-square pan; let stand in refrigerator 4 to 5 hours or overnight.
Cut firm custard into rounds, using biscuit cutter.
Dredge in cracker crumbs.
Dip in egg, then dredge in crumbs again.
Fry in deep hot (380°F) fat until golden brown.
Sprinkle with sugar; serve hot.
Strained orange juice can be poured over each serving, if desired.
Hot custard can be poured into oiled 8 x 4-inch loaf pan and, after chilling, cut into 6 strips for frying, if desired.

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