Description
A crispy Spanish custard with a crunchy exterior and creamy interior, perfect for a comforting dessert experience.
Ingredients
Scale
- 1,000 ml (4 cups) whole milk
- 100 g (1/2 cup) granulated sugar
- 90 g (3/4 cup) cornstarch
- 60 g (1/2 cup) all-purpose flour + extra for dusting
- 2 large egg yolks (optional)
- 15 g (1 tbsp) unsalted butter
- 1/4 tsp fine sea salt
- 2 large eggs, beaten
- 200 g (2 cups) plain dry breadcrumbs
- Neutral frying oil (enough for 5 cm (2 in) depth)
Instructions
- Pour the whole milk into a saucepan and add granulated sugar and sea salt. Heat until steaming, about 6–8 minutes.
- Whisk together cornstarch and flour with cold milk until smooth. Temper the mixture with hot milk, then return to saucepan and cook until thickened, about 6–8 minutes.
- Remove from heat and whisk in egg yolks and butter. Transfer to a pan, cover with plastic wrap, and chill for at least 1 hour.
- Cut the set custard into rectangles, dust with flour, dip in beaten eggs, and coat with breadcrumbs. Chill for 15 minutes.
- Heat oil in a skillet to 175°C (350°F) and fry pieces until golden brown, about 1–1½ minutes per side. Drain on paper, then transfer to a wire rack.
- Serve warm, dusted with cinnamon sugar or drizzled with honey.
Notes
For the best texture, fry in small batches and avoid overcrowding the pan. For added crunch, consider double-coating the pieces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 piece
- Calories: 330
- Sugar: 12g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg