Recipe by NcMysteryShopper
This creamy Spanish custard is served as a starter or as a light dessert. It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste. Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight.
Top Review by Shazzie
I had a glut of whole milk and eggs to use up, and what a windfall that a random search led me to this recipe. These are just dreamy! Hot and crusty on the outside and meltingly creamy within. I do recommend that you use wholemilk to truly appreciate the rich, creaminess of these delctable squares. I was interupted mid-recipe and made the dish up to refrigeration (step 4) - could only get back to it 2 whole days later to complete the coating and frying process - they were perfect! So there's an added 'make-ahead' bonus. I shall never have to wonder what to do with a glut of milk and eggs again - thank you!
- 3⁄4 cup cornstarch
- 1 cup sugar
- 4 cups whole milk
- 2 tablespoons whole milk
- 3 large egg yolks
- 3 large whole eggs, room temperature
- 2 tablespoons cinnamon
- 1⁄4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- vegetable oil, for frying
Directions See How It's Made
- Oil or spray an 8 X 11 glass baking dish.
- In a medium heatproof bowl, stir cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup milk. Add egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
- Over moderate heat, heat 3 cups of milk until small bubbles form around edge in a medium saucepan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
- Scrape custard into oiled baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
- In a small bowl, combine the 1/2 cup of sugar with the 2 tablespoons of cinnamon.
- In a pie plate, whisk 2 eggs and 2 tablespoons of milk.
- Spread the flour in another pie plate.
- Cut the custard into 24 rectangles.
- In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them.
- Repeat with the remaining pieces of custard. Serve warm or at room temperature.