Fried Custard Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| 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) |
Nutrition Facts
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 mg332.3%
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
Directions
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.
Chef
