Sweet Fondue Parmesan (Fried Custard Squares)
Sweet Fondue Parmesan (Fried Custard Squares)
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Sweet Fondue Parmesan (Fried Custard Squares)

Preparation
25 MIN
Cooking
10 MIN
Chilling
6 H
Makes
8
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Ingredients

Custard

Coating

Preparation

Custard

  1. Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.
  2. In a saucepan, off the heat, combine the sugar, flour, and cornstarch. Add the egg and whisk until smooth.
  3. 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.

Coating

  1. Place the flour in a shallow bowl, the egg whites and water in a second bowl, and the breadcrumbs in a third.
  2. Unmould the custard. Remove the plastic wrap and cut into 8 squares.
  3. Gently dredge each square in the flour and soak in the egg mixture. Drain to remove any excess, then coat with the breadcrumbs, pressing lightly. Place on a plate and refrigerate for about 30 minutes (to firm up).
  4. Line a baking sheet with paper towels or cover with a wire rack. Set aside.
  5. In a large skillet, heat 1-cm (1/2-inch) of oil. Fry the custard squares in the oil on each side until golden brown.
  6. Drain on the baking sheet. Sprinkle with the sugar.
  7. Serve warm.

Note

If desired, garnish with a mini scoop of vanilla ice cream and drizzle lightly with a fruit sauce.

You can freeze the dessert after cooking. You just have to thaw in the oven at 170 °C (325 °F) for 15 minutes.

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