Recipe

Melting Custard Fritters With Honey And Lemon Recipe

	Vivian / All my dishes 1 year, 11 months ago This is a Phil Vickery recipe, from the TV show This Morning. It is a unique recipe and is easier than it looks and is quite yummy... Prep:10m Cook:10m Servings:6	Vivian
	custardfritters

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Ingredients

300ml pint milk

35g Bird’s custard powder

35g castor sugar

2 tbsp. plain flour

3 medium eggs, beaten

100g ground almonds

100g dry, fine breadcrumbs

4 tbsp. honey

Finely grated zest and juice of 1 large lemon

Vegetable oil, for deep frying

Castor sugar, to sprinkle

Directions

Lightly oil a 22cm square dish or tin - this size roughly, will ensure the right thickness of custard, about 3-5mm.

Pour three-quarters of the milk into a pan and bring to the boil. Add the rest of the milk to the custard powder and mix until incorporated, and then add the sugar.

When the milk is boiling, pour onto the custard mixture and whisk well. Return to the pan and bring back to the boil, stirring all the time. When thickened and boiling remove from the heat and pour into the oiled dish. Spread out evenly, leave to cool, then cover with cling film (this stops a skin forming) and chill well.

Heat the honey and lemon zest and juice together in a small pan and cook for a minute or two to thicken slightly, then cool.

Put the flour onto a plate, pour the eggs into a bowl and place the almonds and breadcrumbs into two separate bowls.

Turn the chilled set custard out on to a chopping board and carefully cut into 4cm x 2cm pieces. Lift one piece at a time using a palette knife and dust in flour then dip in the egg. Cover with a layer of almonds, dip back into the egg and finally coat in breadcrumbs. Do make sure you seal the custards well in the coatings or they will fall apart in the hot oil! Keep cool while you coat the rest of the custard pieces

Heat the vegetable oil in a deep fat fryer, or use a deep pan filled one-third full with oil, until the temperature reaches 195°C (remember never fill a pan more than one-third full with oil).

Cook the custards in the hot fat, no more than four at a time, for 30 seconds to 1 minute - the outside should be crisp and golden, the inside should be just warm.

Drain on kitchen paper, and keep warm for a minute or so, then sprinkle over a little castor sugar. Cook the remaining custards in small batches, making sure the oil reaches 195°C before each batch of cooking.

Place the custards on serving plates and drizzle over a little of the honey and lemon sauce. I also like to serve a ball of vanilla ice cream on the side.

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