Spanish-style fried custard

Step 1/7

• 100 ml milk
• 20 g sugar
• ¼ cinnamon stick
• ¾ drops almond extract
• ¼ vanilla bean
• ¼ lemon
• ¼ orange

• saucepan
• fine grater

Add milk, sugar, cinnamon stick, almond extract, and vanilla bean to a saucepan. Finely grate lemon and orange peel and add to saucepan, as well. Warm mixture on medium heat for approx. 3 - 5 min.

Step 2/7

• 22 g butter
• 30 g flour
• ¾ egg yolks

• saucepan
• cooking spoon

Melt butter in a second saucepan. Add flour and stir on medium-low heat for approx. 2 min, until combined. Remove vanilla bean and cinnamon stick from the first saucepan and add milk to flour mixture. Let simmer for approx. 5 min., stirring constantly until the mixture thickens. Stir in egg yolk, then remove saucepan from heat.

Step 3/7

• plastic wrap
• rectangular baking dish

Line baking dish with plastic wrap. Add batter, smooth top, and cover with more plastic wrap. Refrigerate for approx. 4 hrs. or overnight, until firm.

Step 4/7

• cutting board
• knife

Cut cream in equal-sized, square pieces.

Step 5/7

• ⅜ eggs
• 10 g flour
• 10 g breadcrumbs

• 3 medium-sized bowls

Add flour, beaten eggs, and breadcrumbs each to a separate mixing bowl. Coat milk squares in flour, egg, then breadcrumbs.

Step 6/7

• 100 ml sunflower oil

• large frying pan
• slotted spoon
• paper towels

Heat oil in a large frying pan on medium heat. Sauté breaded squares from all sides for approx. 2 min. until golden brown. Transfer to a paper towel-lined plate to drain slightly.

Step 7/7

• cinnamon
• sugar

• ice cream sticks

Place an ice cream stick into each fried square. Mix cinnamon and sugar in a deep plate or shallow bowl and roll each square in mixture while still warm. Enjoy!

Enjoy your meal!