Deep Fried Custard

This recipe is adapted from Modernist Cuisine and works really well as part of a larger dish.  I typically serve it as part of an egg variation plate (with Deep Fried Yolks, Pressurized Yolks, and Parmesan Creme Brulee) or as a crunchy element to any chicken or fish based course.  It’s pretty easy to make and is a much simpler way of obtaining a similar experience as the deep fried bearnaise spheres.  This isn’t quite as impressive, but still offers a warm and gooey inside coated in a nice crust.

Pressurized, Paremesan Brulee, and Deep Fried

Pressurized, Paremesan Brulee, and Deep Fried

Ingredients – Serves 4

  • 32g flour
  • 250g chicken stock
  • 25g egg yolks (apporximately 1 1/2 large)
  • 9g cornstarch
  • 10g butter
  • Panko bread crumbs (as needed)
  • Oil for frying
  • Salt

Preparation

  • In a deep sided non stick pot, whisk together the flour and the chicken stock.  Bring to a boil, then simmer for 5 minutes stirring occasionally
  • While the above is cooking whisk together the egg yolks and corn starch in a small bowl.
  • Temper the hot stock into the egg mixture, whisking continuously
  • Return the mixture to the pot and cook on low until thickened and fully mixed (about 2 minutes)
  • Stir in the butter until melted
  • Pour the mixture into four 3″x2″x1″ silicone molds and refrigerate for at least 3 hours

Deep Fried Custard In Molds

 

  • Carefully remove the rectangles from the molds and dredge in the panko bread crumbs, pressing to ensure they adhere
  • Deep fry the rectangles at 375°F until golden (about 2 min)
  • Drain on a paper towel lined plate and season with salt

Deep Fried Custard In Panko

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