Spanish-style fried custard

Based on 12 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium đź‘Ť
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
500 ml milk
100 g sugar
1 stick cinnamon
4 drops almond extract
vanilla bean
lemon (zest)
orange (zest)
110 g butter
150 g flour
egg yolks
eggs
500 ml sunflower oil
50 g flour for breading
50 g breadcrumbs
cinnamon
sugar
Metric
Imperial

Utensils

  • saucepan
  • fine grater
  • cooking spoon
  • plastic wrap
  • rectangular baking dish
  • cutting board
  • knife
  • 3 medium-sized bowls
  • large frying pan
  • slotted spoon
  • paper towels
  • ice cream sticks

Nutrition per serving

Cal
334
Protein
3 g
Fat
20 g
Carb
34 g
  • Step 1/7

    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.
    • 500 ml milk
    • 100 g sugar
    • cinnamon stick
    • 4 drops almond extract
    • vanilla bean
    • lemon
    • 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

    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.
    • 110 g butter
    • 150 g flour
    • 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

    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.
    • 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

    Cut cream in equal-sized, square pieces.
    • cutting board
    • knife

    Cut cream in equal-sized, square pieces.

  • Step 5/7

    Add flour, beaten eggs, and breadcrumbs each to a separate mixing bowl. Coat milk squares in flour, egg, then breadcrumbs.
    • eggs
    • 50 g flour
    • 50 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

    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.
    • 500 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

    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!
    • 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!