makes
15
prep
30 minutes
cook
25 minutes
difficulty
Mid
makes
15
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 255 g (1¾ cup) cornflour, sifted
- 6 egg yolks, plus 3 whole eggs
- 150 g caster sugar, plus extra, to dust
- 1 lemon, finely zested
- 300 ml thickened cream
- 500 ml (2 cups) milk
- 1 tsp vanilla extract
- vegetable oil, to deep-fry
- 100 g (1 cup) fine packaged breadcrumbs
Chilling time 4 hours 10 minutes
Instructions
Grease a 20 cm x 30 cm lamington pan and line base with baking paper. Using an electric mixer, beat 150 g cornflour, 6 egg yolks and 150 g sugar until thick and pale. Heat lemon zest, cream, milk and vanilla extract in a saucepan until just below boiling point. Gradually pour cream mixture over egg yolk mixture, whisking until smooth and combined. Strain through a fine sieve into a clean saucepan. Place over medium heat and cook, stirring constantly, for 10 minutes or until very thick. Pour into prepared pan and refrigerate for 4 hours or overnight until firm and set.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat to 150°C on a cooking thermometer. Meanwhile, invert custard onto a clean board and cut into 15 diamond-shaped pieces. Place 3 eggs, remaining 105 g cornflour and breadcrumbs in 3 separate shallow bowls. Lightly beat eggs. Dust custard pieces with cornflour, shake off excess, then dip in egg and coat in breadcrumbs. Place on a tray and refrigerate for 10 minutes.
Working in batches, fry custards, turning, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Dust with extra caster sugar, and serve.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Berni Smithies. Drinks suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
