Fried Custard with Spiced Passionfruit Syrup
I am not sure what came over me. I think I was reading something and there was a reference to fried custard. As a custard lover since childhood (and what can ever get worse by deep frying it??) I was immediately intrigued. So we had it on our list for a few weeks and didn't get around to it as we have been really busy.
Still, we finally did and although the first test didn't work, it wasn't awful. It just sort of fell apart, but we still loved it. We tweaked, we played, we got it right and you can send me flowers or money! Happy with either. If I could give it a 6 star rating (above) I would! This is so delicious. You do need to be a bit careful with the frying part, but you will love the dessert. It is very special. Very Insider Clubby! That syrup alone is worth drinking.
Anyway, we knew we needed to film it. So have fun, download the recipe, have a look at the video and get it happening. I would love to see your results. Make sure you tag me!
Happy Mixing!
FYI, early forms of custard can be traced to the Roman Empire, where a mixture of milk, eggs, and sweeteners was baked to create a simple custard-like dish. We have so many custardy options on here, it is staggering. The base of so many desserts is this combo of milk, eggs and sugar. Here are a few more of our favourites to take a look at:
Very Vanilla Chai Cheesecake Brulee
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The Whole Scoop Ice Cream course is churning now!
Need
-
The Custard
- 500 Grams milk
- 5 egg yolks
- 40 Grams plain flour BUY
- 40 Grams cornflour or cornstarch
- 100 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 Teaspoons flavourless gelatin bloomed
- 1 lemons zest
- 1 orange zest
-
The Crumb
- 150 Grams bread crumbs
- 1 Teaspoon vanilla powder
-
Spiced Passionfruit Syrup
- 20 Grams fresh ginger
- 10 Grams fresh turmeric
- 1 lemons zest
- 80 Grams lemons juice
- 80 Grams fresh orange juice
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams raw caster sugar BUY
- 300 Grams water
- 200 Grams passionfruit pulp
-
The Rest
- 700 Grams Extra Virgin Olive Oil (EVOO) or as needed, depending on your saucepan BUY
- 2 eggs, lightly whisked
Do
- 1
The Custard;
- 2
Place all custard ingredients into the Thermomix bowl and cook 10 min/80°C/speed 4. Then cook 2 min/90°C/speed 4.
- 3
Pour into a dish or tin (roughly 20cm x 30cm. Cover with cling wrap and refrigerate overnight.
- 4
The Crumb;
- 5
Place all ingredients into the Thermomix bowl and combine 5 sec/speed 5. Set aside until use.
- 6
The Spiced Passionfruit Syrup;
- 7
Place ginger, turmeric and lemon zest into the Thermomix bowl and chop 4 sec/speed 6.
- 8
Add all remaining ingredients, except passionfruit, and cook 20 sec/90°C/speed soft.
- 9
Strain and discard the bits. Add the passionfruit pulp to the syrup, stir to combine.
- 10
Assembly;
- 11
In a small saucepan, preheat EVOO to 180°C, using a thermometer. Do not exceed this temperature or you run the risk of burning the oil and thus the flavour will be compromised. Cut the custard into 6 or 8 even squares. Coat in the egg, then the crumb.
- 12
Fry one at a time for 2 minutes each side or until browned. Set aside on paper towel.
- 13
Serve with Spiced Passionfruit Syrup.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
