Crispy Deep-Fried Custard Delight
Discover a delightful twist on traditional Spanish custard with this unique Crispy Deep-Fried Custard Delight, inspired by the rich culinary heritage of Cantabria. This dessert combines the creamy, velvety texture of homemade custard with a beautifully golden, crispy coating that adds an exciting texture contrast. A sweet hint of lemon and fragrant vanilla enhance the custard's natural flavors, making each bite a nostalgic journey back to cherished family recipes. Perfect for special occasions or an indulgent treat, these custard slices can be served warm or cold, making them versatile and enjoyable in any season. Elevate your dessert game and impress your friends and family with this labor of love that is well worth the effort!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
milk
2 cups (none)
lemon
1 (zest finely grated)
sugar
4 tablespoons (divided)
vanilla bean
1 (split)
butter
5 tablespoons (none)
flour
1 1/3 cups (none)
egg yolks
4 (beaten)
eggs
2 (beaten)
dry breadcrumbs
6 tablespoons (white)
oil
for deep frying (none)
sugar
2 tablespoons (for dusting)
cinnamon
1/2 teaspoon (for dusting)
nutmeg
1/4 teaspoon (for dusting)
Instructions
1
In a saucepan, combine milk, finely grated lemon zest, 4 tablespoons of sugar, and the split vanilla bean. Heat gently over medium-low until the mixture reaches a slow boil. Remove from heat and allow it to cool before removing the vanilla bean.
2
In another saucepan, melt the butter over medium heat until foaming. Add the flour and stir continuously until it foams and turns a pale golden color, about 2-3 minutes.
3
Gradually pour the warm milk mixture into the flour-butter mixture while stirring constantly to create a smooth sauce. Cook on low heat for an additional 5 minutes, or until it thickens.
4
Take a small amount of the warm custard mixture and slowly whisk it into the beaten egg yolks to temper them. Quickly incorporate the egg yolk mixture back into the main custard and mix vigorously until fully combined and smooth.
5
Butter a rectangular or square dish, then pour in the custard mixture, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
6
In a small bowl, combine the remaining 2 tablespoons of sugar, cinnamon, and nutmeg. Set aside.
7
After the custard has set, cut it into triangles or squares, adjusting the size based on your preference for portioning.
8
In a shallow dish, lightly beat the two eggs. Dip each custard piece first into the beaten eggs, then coat with dry breadcrumbs until evenly covered.
9
In a large skillet or deep saucepan, heat oil over medium-high heat. Fry the custard slices in batches until golden brown on all sides, about 2-3 minutes per side.
10
Using a slotted spoon, remove the custard slices and drain briefly on paper towels. Arrange on a serving platter and dust with the prepared sugar, cinnamon, and nutmeg mixture. Serve warm or cold, optionally alongside fresh fruit for added color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Deep-Fried Custard Delight?
It is a traditional Spanish dessert inspired by the culinary heritage of Cantabria, featuring a creamy custard center with a golden, crispy fried coating.
How do I prepare the milk for the custard?
Combine 2 cups of milk, finely grated lemon zest, 4 tablespoons of sugar, and a split vanilla bean in a saucepan and heat until it reaches a slow boil.
What is used to thicken the custard base?
The custard is thickened using a roux made from 5 tablespoons of butter and 1 1/3 cups of flour, which is then combined with the infused milk.
How do I temper the egg yolks for this recipe?
Take a small amount of the warm custard mixture and slowly whisk it into 4 beaten egg yolks before incorporating the yolk mixture back into the main custard.
How long does the custard need to refrigerate?
The custard should be refrigerated for at least 4 hours, or until it is fully set.
How should I cut the set custard?
Once set, the custard can be cut into triangles or squares depending on your portion preference.
What is the coating for the custard slices?
The slices are first dipped into 2 beaten eggs and then coated evenly with 6 tablespoons of dry white breadcrumbs.
What temperature should I use for frying?
The oil should be heated over medium-high heat in a large skillet or deep saucepan.
How long do you fry the custard slices?
Fry the slices in batches for about 2-3 minutes per side until they are golden brown.
What is the final topping for this dessert?
The fried custard is dusted with a mixture of 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
Can I serve this dessert cold?
Yes, these custard slices are versatile and can be served either warm or cold.
What are the primary flavorings in the custard?
The primary flavors are lemon zest, vanilla bean, cinnamon, and nutmeg.
How do I prevent the custard from sticking to the dish?
You should butter the rectangular or square dish before pouring in the custard mixture.
Should I cover the custard while it chills?
Yes, cover the mixture with plastic wrap before placing it in the refrigerator.
What type of breadcrumbs are recommended?
The recipe calls for 6 tablespoons of dry white breadcrumbs.
How many egg yolks are needed for the custard?
The recipe requires 4 beaten egg yolks for the custard base.
What kind of oil should be used?
Any oil suitable for deep frying can be used for this recipe.
How much flour is used in the roux?
The recipe uses 1 1/3 cups of flour.
When should I remove the vanilla bean?
Remove the vanilla bean from the milk mixture after it has reached a boil and been allowed to cool.
What is the best way to drain the fried slices?
Use a slotted spoon to remove the slices and drain them briefly on paper towels to remove excess oil.
Can I add a side dish to this dessert?
Yes, it is optionally served alongside fresh fruit for added color and flavor contrast.
How many eggs are used for the breading?
Two whole eggs are lightly beaten and used for the coating process.
What texture should the flour and butter mixture reach?
Cook the flour and butter until it foams and turns a pale golden color, which takes about 2-3 minutes.
How much sugar is used for the dusting mixture?
Two tablespoons of sugar are combined with cinnamon and nutmeg for the final dusting.
What is the total number of ingredients in this recipe?
There are 13 ingredients in total for this recipe.
Where does the recipe originate?
It is inspired by the culinary traditions of Cantabria, Spain.
What is the consistency of the finished custard?
The finished custard has a velvety, creamy interior and a crispy, golden exterior.
How much butter is used?
The recipe requires 5 tablespoons of butter.
Is the lemon zest finely grated?
Yes, the zest of one lemon should be finely grated to ensure even flavor distribution.
Is this recipe suitable for holidays?
Yes, it is described as a perfect indulgent treat for special occasions and holidays.