Deep fried custard

Soft inside, crispy outside. Deep fried custard recipe

Deep fried custard is not your ordinary custard. First of all, it’s savoury, and second, it’s crunchy on the exterior. 

In order to make it savoury, we will make it with vegetable broth and no sugar added. And, In order to achieve a crispy texture we will be deep-fry it, but without any batter.

Intrigued?

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And, here’s a written recipe of the custard for you.

Ingredients:

  • 30 g Unbleached Bread flour
  • 250 g Vegetable stock
  • 25 g Egg yolks
  • 10 g Corn starch
  • 10 g Butter (cold & cubed)
  • 5-10 g Potato starch for coating/dusting

Directions:

1. To start with, whisk flour into veg. stock. In order to avoid clumps of flour, add it gradually and never stop whisking.

2. Once the mixture is smooth and consistent, bring it to boil, reduce to simmer and cook for about 5 minutes to cook through all the flour. Keep on whisking… never stop whisking!

3. After, take the thickened stock off the heat. And, while it’s resting, whisk corn starch into egg yolks in a separate bowl. It’s better to also do it gradually, in order to avoid clumps of starch.

4. Temper the yolks mix with a little bit (app. 1/3) of warm thickened stock. Then, pour all the content of the tempered yolks mixture into the pot, and cook it on low heat for about 2 minutes. Don’t forget to whisk!

5. Take the almost finished custard off the heat and whisk in cold butter cubes gradually, until they all completely dissolved into the custard mixture.

6. Right after all the butter is incorporated, pour the hot liquid custard into a mold, bring it to room temperature and refrigerate for a few hours until it solidifies,

7. Once the custard is set, take it out of the mold, cut into your preferred shapes. Then, coat in some potato starch and deep fry until golden in oil heated to 370 F.

8. Here you are, your soft inside, but crispy outside deep fried custard is ready! Enjoy!

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* In the YouTube video, I’ve served it with golden beets purée. First, I’ve cooked the beets (if you don’t do it, they will get oxidized and lose the vibrant yellow colour, turning brown). Then, I’ve blended them with some cooking water and added 0.4% of Xanthan Gum for smooth texture.

Check out THIS VIDEO about Xanthan Gum to learn more about the different roles that Xanthan Gum plays in cooking.

You can also order Xanthan Gum HERE.

If you want to learn other cool culinary techniques, click HERE.

You can also see more of my video recipes HERE.