CookEat Recipe
Fried Lemon Custard with Starch
Firm lemon-scented custard made with starch, cut into lozenges, coated in breadcrumbs and fried to serve hot alongside other fried foods.
Method
Steps
Step 1
Gather the ingredients: 100 g food-grade wheat starch, finely powdered; this is an explicit choice for the source unspecified starch; 30 g sugar; 20 g butter; 400 ml milk; 2 whole eggs for the custard; Finely grated zest of about half an unwaxed lemon; A pinch of salt; 1 additional whole egg, beaten, for coating; About 80 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; plain lard is an alternative.
Step 2
Whisk the two whole custard eggs with the sugar. Mix in the finely powdered starch and lemon zest, then gradually add the milk and the butter in small pieces. Use edible cooking starch, not flour or household laundry starch.
Step 3
Cook over gentle to moderate heat, stirring continuously, until the mixture becomes a very thick custard and stops thickening further, about 8–12 minutes. Once thick, keep stirring at a gentle bubble for about 2–3 minutes so the starch is fully cooked; the egg custard must reach 74°C. Stir in the pinch of salt at the end.
Step 4
Spread on a clean shallow tray to roughly finger thickness, about 1.5 cm. Cool promptly, then refrigerate until completely cold and firm, about 60–90 minutes. Cut into small almond-shaped lozenges or pointed diamonds, about 18–22 pieces depending on size.
Step 5
Dip the pieces in the additional beaten egg and coat in breadcrumbs. Heat the frying oil to about 170°C and fry in small batches for about 2–4 minutes, turning carefully, until golden and hot throughout to 74°C. Drain and serve hot as part of a mixed fry. Plain lard can replace the frying oil.
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