Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Fried custard squares with ginger syrup


Start this recipe a day ahead to set the custard.

You'll need

750 ml (3 cups) milk 130 gm caster sugar, plus extra for dusting 1 vanilla pod, split and seeds scraped 110 gm butter, coarsely chopped 200 gm plain flour, sifted 6 egg yolks For deep-frying: vegetable oil 35 gm (1/3 cup) dried breadcrumbs 1 tsp vanilla powder (see note) 2 eggs, lightly beaten 100 ml ginger syrup (see note) 30 cm piece ginger, cut into fine julienne

Method

  • 01
  • Line an 18cm-square cake tin with baking paper. For the custard, bring milk, sugar and vanilla bean and seeds to the boil in a small saucepan over low heat, then strain through a fine sieve and keep warm.
  • 02
  • In a separate saucepan, melt butter over low heat, add flour and cook, stirring constantly, until pale and sandy-textured (2-4 minutes). Gradually whisk in hot milk and stir constantly until thickened (5-7 minutes), then whisk in egg yolks. Remove vanilla bean and pour mixture into the prepared tin and refrigerate until set (4-6 hours or overnight).
  • 03
  • Turn set custard out onto a board and cut into nine 6cm squares. Heat oil in a deep saucepan to 180C. Combine breadcrumbs with vanilla powder in a bowl and place beaten eggs in another, dip custard squares in egg then breadcrumbs, shaking off excess, and deep-fry in batches until golden and slightly crisp (2-3 minutes; be careful, hot oil may spit). Drain on paper towels and dust with extra caster sugar.
  • 04
  • Heat ginger syrup with ginger julienne in a small saucepan over medium-high heat until warm, pour over custard squares and serve hot.

Note Vanilla powder is available at select health-food stores, supermarkets and specialty stores; if it's unavailable, substitute the scraped seeds of a vanilla bean. Ginger syrup is available at select delicatessens, supermarkets and health-food stores or online through The Ginger People.


At A Glance

  • Serves 9 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 ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 9 people

Featured in

May 2015

Recipes (10 )

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×