Golden Fried Egg Custard Recipe


Health IndexAverageCuisine
Main Ingredient


 Sesame seeds60 Milliliter (1/4 Cup)
 Sugar80 Milliliter (1/3 Cup)
 Water625 Milliliter (2 1/2 Cups)
 Cornstarch80 Milliliter (1/3 Cup, For Coating)
 Oil750 Milliliter (3 Cups)
 Flour250 Milliliter (1 Cups)
 Cornstarch45 Milliliter (3 Tablespoon)
 Water330 Milliliter (1 1/3 Cup)
 Eggs2 Large, lightly beaten
 Sugar4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 8890 Calories from Fat 6990

% Daily Value*

Total Fat 792 g1218.9%

Saturated Fat 105.2 g525.9%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 162.8 mg6.8%

Total Carbohydrates 420 g139.9%

Dietary Fiber 15 g59.8%

Sugars 101.5 g

Protein 49 g98.7%

Vitamin A 9.8% Vitamin C

Calcium 67.9% Iron 126.4%

*Based on a 2000 Calorie diet


1. Toast sesame seeds in a skillet over medium-low heat until golden brown and fragrant. Swirl pan to keep seeds from burning. Spread seeds on waxed paper and crush with a rolling pin until reduced to a powder. Combine powder with sugar. Set aside.
2. To make egg custard mixture, combine flour, cornstarch and water in a mixing bowl. Blend well with a wire whisk. Slowly pour in beaten egg and whisk until smooth.
3. Bring 2 1/2 cups water to a boil, remove from heat and slowly pour in the custard mixture, stirring continuously with a whisk. Cook over medium-low heat, stirring continuously until mixture becomes elastic. Pour into a small square pan. Refrigerate until set, 4-6 hours.
4. Cut custard into 3/4" x 1" x 2" (2 cm x 2.5 cm x 5 cm) pieces. Coat pieces with cornstarch and return to refrigerator for 5 minutes. Keep coated custard in refrigerator until just before frying. Shake off loose starch before frying.
5. Heat 3 cups oil in wok over high heat. Deep fry coated custard pieces a few at a time until golden brown. Remove and drain well.
6. Roll custard pieces in sesame and sugar mixture to serve. Bite in!