I'm off in Perth now as you are reading this. I think I deserve a good holiday and as a bonus, I'm going to Perth for a job interview too!!! It's gonna be tough and it's gonna be a two days assessment. I'm happy because everything is going my way now and I've had a couple of interviews before so I'm all ready and prepared. So, basically what you are seeing here, it's me trying to clear off backlogs.
This is adapted from Tessa Kiros. I really like her a lot. This is the sort of thing I ate when I was young but it wasn't called by such fancy name. It's got a lot of flour to bind it together so you're really eating yummilicious cooked flour custard. I like it with cinnamon sugar or just plain sugar. Give it a go, I'm sure kids will love these sorta thing but they only taste yummy when fried hot off the pan. I tried keeping them warm but they somehow will turn soggy. I still made one recipe and eat as it comes out of the pan. It's really utterly amazing....
Fried Custard Squares
3 cups milk
1 long strip of lemon rind, pith removed
1 tsp vanilla extract (I use vanilla bean paste)
1/4 cup sugar
1 cup plus 1/4 cup plain flour, sifted
5.5 tbsp butter
Extra plain flour to coat
Superfine vanilla sugar to serve
Put the milk in a saucepan and add the lemon rind and vanilla. Bring just to a boil. Meanwhile, whip 2 eggs in a bowl until they are creamy, then whisk in the sugar. Add the flour and whisk to a smooth cream. Just as the milk comes to a rolling boil, whisk a ladleful into the eggs. Add another ladleful or two, whisking continuously to prevent the eggs from scrambling.
Spoon it all back into the milk pan and put over the lowest heat, whisking all the time. It will thicken quickly so you may have to remove the pan from heat for a minute and whisk vigorously until it is smooth. Put back on the heat for a few minutes to cook the flour, whisking until it is completely smooth and very thick.
Lightly grease a 6.5 inch by 11 inch baking pan and spoon the custard into the pan, smoothing the surface with a spatula. Let it cool and set completely (I chill mine in the fridge and then the freezer. I like working with it when it's firm). Turn it out on a large plate and cut into 2 inch squares.
Break the last egg into a small flat plate and scatter some flour on another plate. Melt 2 to 3 tbsp butter in a nonstick pan over medium low heat. Working in batches, dip squares of custard in the egg and then the flour to coat it lightly. Dust off excess and shallow fry the squares in the butter until golden on both sides, turning them gently. Add blobs of butter along the way to prevent burning.
Lift the squares out onto paper towels to drain. Serve warm, sprinkled with some vanilla sugar.
Makes 15 (heck, I say way more than that!)