Fried Lychee Custard Bars
Made a batch of this and it was gone in a few hours! Nothing could describe the taste of warm fried custard, fragrant with lychee flavor. Nothing could say comfort more than fried food. Sweet!
Vegetable oil cooking spray
Cornstarch for dusting
1/4 cup whole milk
1/2 cup tightly packed canned lychees
1/4 cup sugar
1 tablespoon cornstarch
3 egg yolks
1 whole egg
1 teaspoon white sesame seeds
1/2 teaspoon black sesame seeds
Vegetable oil for deep-frying
All purpose flour for dusting
1/4 cup confectioners’ sugar
Spray an 8-inch square baking dish with the cooking spray. Lightly dust the bottom and sides of the dish with cornstarch.
In a blender combine the milk, lychees, sugar, and cornstarch. Blend on high until smooth, about 20 seconds.
Lightly beat the egg yolks, whole egg, and sesame seeds in a medium bowl. Slowly stir in the milk mixture, avoiding a whisking motion, which would create bubbles.
Pour the mixture into the prepared dish and cover snugly with plastic wrap. Place the custard in a steamer, cover, and cook over medium-high heat until the custard is firm in the center, about 25 minutes.
Remove the custard from the steamer and carefully discard the plastic wrap, not allowing any of the condensation to fall into the custard. Set aside until the custard cools to room temperature, then refrigerate until cold, about 30 minutes. This can be done up to 2 days ahead.
Cut the custard into sixteen 4×1-inch bars.
Pour enough oil into a wok to come to a depth of 3 inches. Heat over medium-low heat to 180º F. Carefully remove the custard bars from the dish, a few at a time, and dust lightly with flour. Gently slide the flour-coated bars into the oil. Fry, turning occasionally, until golden brown, about 1 1/2 minutes. Drain on paper towels. Sprinkle the fried custard with the confectioners’ sugar and serve warm