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Elisabeth Luard's Leche frita Custard fritters

Elisabeth Luard's Leche frita Custard fritters

posted on 6 June 2017 by admin

Serves 4-6   

For the custard 

600ml full-cream milk

25g unsalted butter

50g cornflour

1 level tablespoon plain flour

4 tablespoons sugar or honey

1 whole egg plus 4 yolks

 

To Coat

3-4 tablespoons plain flour

2 eggs

A little milk

About 6 tablespoons fine breadcrumbs

To fry

Light non-virgin olive or seed-oil for frying

 

Put all the custard ingredients in the liquidiser and process thoroughly. The butter will make the mix seem lumpy: no matter, it melts down. Or whisk everything thoroughly together by hand.

         Heat the custard mixture gently in a saucepan over a low heat or bowl set over simmering water. Keep whisking and stirring to prevent the base sticking (milk is a terrible sticker). Just before it comes to the boil, turn down the heat and whisk till thick enough to set when you drop a blob on a cold saucer.  If it needs extra thickening, whisk in another level tablespoon of cornflour slaked in cold milk.

         Line a shallow baking tin with clingfilm, or oil lightly with seed-oil, and pour in a layer of custard as thick as your thumb. Allow to cool and transfer to the fridge to firm (or pop in the freezer, if you’re in a hurry). 

          When you’re ready to fry, prepare the coatings.  Spread the flour on a plate.  On another plate, fork up the eggs with the milk. Spread the breadcrumbs on a third plate. Remove the custard from the fridge (if frozen allow to defrost a little) and cut into 5cm squares.      

         Dust the custard squares through the flour, dip in the egg-and-milk to coat, then press gently into the breadcrumbs, making sure all sides are covered.  WorkCheck there are no gaps - if so, repair them with a dab of egg and a sprinkle of crumbs.  Return the coated squares to the fridge to set the jackets. 

 

           In a heavy frying pan, heat enough oil to submerge the squares. When it is lightly hazed with blue, carefully fry the squares straight from the fridge, a few at a time, turning then once. Drain on kitchen paper. Arrange them on a warm plate, sprinkle with cinnamon and sugar and serve piping hot from the pan.