Fried Custard
Ingredients
- 4 cups milk ⓘ
- 3 (3 1/2-inch) sticks cinnamon ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 cup sugar ⓘ
- 1/2 cup cornstarch ⓘ
- 1/4 cup all-purpose flour ⓘ
- 6 egg yolks ⓘ
- 1 tablespoon butter or margarine, softened ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- Pinch of salt ⓘ
- 3 egg whites, beaten ⓘ
- 2 cups cracker meal ⓘ
- Vegetable oil ⓘ
- Sifted powdered sugar ⓘ
Instructions
- Combine milk, cinnamon, and soda in a heavy saucepan; cook over medium heat until candy thermometer registers 160°. Discard cinnamon sticks.
- Combine sugar, cornstarch, and flour in a large saucepan; gradually stir in scalded milk mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.
- Beat yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly with a metal spoon, 2 minutes or until mixture coats the spoon. Remove from heat. Add butter, vanilla, and salt; stir until butter melts.
- Pour custard into a greased 13- x 9- x 2 - inch baking pan. Cool completely. Cover tightly, and place in freezer overnight.
- Cut custard into 1 1/2-inch squares. Dip squares in beaten egg whites; dredge in cracker meal. Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Sprinkle with powdered sugar. Serve hot.
Nutrition & Diet Analysis (per serving)
1286
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).