Name: Fried custard squares with ginger syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9
Ingredients: 750 ml (3 cups) milk; 130 gm caster sugar, plus extra for dusting; 1 vanilla pod, split and seeds scraped; 110 gm butter, coarsely chopped; 200 gm plain flour, sifted; 6 egg yolks; For deep-frying: vegetable oil; 35 gm (1/3 cup) dried breadcrumbs; 1 tsp vanilla powder (see note); 2 eggs, lightly beaten; 100 ml ginger syrup (see note); 30 cm piece ginger, cut into fine julienne

Fried custard squares with ginger syrup

A traditional dessert in Italy and Spain, custard fried in golden crumbs wraps up a meal nicely.

Serves 9

Prep

15M

Cook

25M

Total

40M

Start this recipe a day ahead to set the custard.

Ingredients

750 ml (3 cups) milk

130 gm caster sugar, plus extra for dusting

1 vanilla pod, split and seeds scraped

110 gm butter, coarsely chopped

200 gm plain flour, sifted

6 egg yolks

For deep-frying: vegetable oil

35 gm (1/3 cup) dried breadcrumbs

1 tsp vanilla powder (see note)

2 eggs, lightly beaten

100 ml ginger syrup (see note)

30 cm piece ginger, cut into fine julienne

Method

Main

1.Line an 18cm-square cake tin with baking paper. For the custard, bring milk, sugar and vanilla bean and seeds to the boil in a small saucepan over low heat, then strain through a fine sieve and keep warm.

2.In a separate saucepan, melt butter over low heat, add flour and cook, stirring constantly, until pale and sandy-textured (2-4 minutes). Gradually whisk in hot milk and stir constantly until thickened (5-7 minutes), then whisk in egg yolks. Remove vanilla bean and pour mixture into the prepared tin and refrigerate until set (4-6 hours or overnight).

3.Turn set custard out onto a board and cut into nine 6cm squares. Heat oil in a deep saucepan to 180C. Combine breadcrumbs with vanilla powder in a bowl and place beaten eggs in another, dip custard squares in egg then breadcrumbs, shaking off excess, and deep-fry in batches until golden and slightly crisp (2-3 minutes; be careful, hot oil may spit). Drain on paper towels and dust with extra caster sugar.

4.Heat ginger syrup with ginger julienne in a small saucepan over medium-high heat until warm, pour over custard squares and serve hot.

Note Vanilla powder is available at select health-food stores, supermarkets and specialty stores; if it’s unavailable, substitute the scraped seeds of a vanilla bean. Ginger syrup is available at select delicatessens, supermarkets and health-food stores or online through The Ginger People.
Notes