Fried custard with vanilla ice-cream and honey


You'll need

1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped Finely grated rind of 1 lemon 10 egg yolks 300 gm caster sugar 50 gm cornflour, sieved 50 gm plain flour, sieved, plus extra for dusting 2 eggs, lightly beaten 180 gm (4 cups) fine fresh white breadcrumbs For shallow-frying: vegetable oil To serve: good-quality vanilla ice-cream and chestnut honey (see note)

Method

  • 01
  • Combine milk, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring just to the boil. Remove from heat and set aside. Meanwhile, whisk yolks and sugar until pale, add cornflour and flour, whisk to combine. Strain milk mixture through a fine sieve over yolk mixture, whisking continuously, then strain into a clean pan and stir continuously over low heat until very thick (10-15 minutes). Pour into a 20cm x 30cm baking tray lined with baking paper, smooth top and refrigerate until set (1-2 hours).
  • 02
  • Turn custard onto a board, then cut into 6.5cm x 10cm rectangles, dip in flour, then egg, then breadcrumbs, shaking off excess in between. Heat oil 2cm deep until shimmering in a large deep-sided frying pan over medium-high heat, then fry custard in batches, turning once, until golden and warmed through (3-5 minutes; be careful as hot oil may spit). Serve hot with ice-cream, drizzled with honey.
Note Chestnut honey is available from select delicatessens. If unavailable, substitute your favourite honey.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool