Fried Almond Custard Bars Recipe - Cooking Index
Fried Almond Custard Bars Recipe - Cooking Index
| Vegetable cooking spray - as needed | ||
| 2 tablespoons | 30ml | White sesame seeds |
| 2 tablespoons | 30ml | Cornstarch |
| 1 cup | 237ml | Water |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 3 | Egg yolks | |
| 1 tablespoon | 15ml | Cornstarch |
| 1 teaspoon | 5ml | Almonds extract |
| Vegetable oil - for deep-frying | ||
| 1/4 cup | 49g / 1.7oz | Powdered sugar |
Grease a 9-inch square glass baking dish using the vegetable cooking spray. Sprinkle 1 tablespoon of the sesame seeds and 1 tablespoon of the cornstarch over the bottom of the pan.
Whisk the water, flour, sugar, egg yolks, 1 tablespoon cornstarch and almond extract together in a medium saucepan until smooth. Cook over medium heat, stirring constantly with the whisk, until the custard is very thick, 5 to 7 minutes.
Pour the custard into the baking dish and spread it into an even layer with a lightly greased spatula. Sprinkle the remaining 1 tablespoon sesame seeds and 1 tablespoon cornstarch over the top of the custard. Lightly press into the custard. Chill the custard, covered with plastic wrap, in the refrigerator until cool, about 30 minutes. The custard may be made up to a day in advance.
Cut the custard into sixteen 4- by 1-inch bars. Pour enough oil into a wok to fill 3 inches. Heat over medium-low heat to 180 degrees. Carefully remove the custard from the pan, a few at a time, and gently slide them into the oil. Fry until golden brown, turning occasionally. Drain on paper towels. Repeat with the remaining custard. Sprinkle the fried custard with the powdered sugar and serve warm.
This recipe yields 16 (4- by 1-inch) bars.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Sweet Macau) - - from the TV FOOD NETWORK CANADA
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.