Sweet Fondue Parmesan (Fried Custard Squares)
Sweet Fondue Parmesan (Fried Custard Squares)
Ingredients
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 2 tablespoons (30 ml) cornstarch
- 1 egg
- 1 1/2 cups (375 ml) warm milk
- 2 tablespoons (30 ml) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- A pinch ground cinnamon
- 1/2 cup (125 ml) unbleached all-purpose flour
- 2 egg whites, lightly beaten
- 1 tablespoon (15 ml) water
- 1/2 cup (125 ml) breadcrumbs
- Canola oil
- 1 tablespoon (15 ml) sugar
Instructions
- Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.
- In a saucepan, off the heat, combine the sugar, flour, and cornstarch. Add the egg and whisk until smooth.
- Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the butter, vanilla, and cinnamon. Stir until the butter has melted. Pour into the prepared pan. To avoid a skin to form on the surface of the custard, place a plastic wrap directly on the hot cream. Let cool. Refrigerate for about 6 hours or overnight.
Sweet Fondue Parmesan (Fried Custard Squares)