Healthy Eating

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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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
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At A Glance

  • Serves 9 people

Featured in

May 2015

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