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Fried Custard Recipe
|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|
|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)|
Serving size: Complete recipe
Calories 1304 Calories from Fat 332
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 16.1 g80.3%
Trans Fat 0 g
Cholesterol 997 mg
Sodium 609 mg25.4%
Total Carbohydrates 208 g69.5%
Dietary Fiber 1.9 g7.6%
Sugars 141 g
Protein 36 g72%
Vitamin A 31.4% Vitamin C 0.02%
Calcium 66.7% Iron 30.2%
*Based on a 2000 Calorie diet
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 (380Â°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.