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milk cinnamon stick star anise eggs cornstarch sugar salt bread crumbs ground cinnamon flour water brown sugar dark rum star anise lime juice vegetable oil thin
Viewed: 73 - Published at: 3 years agoIngredients
- 2 1/2 cups milk
- a cinnamon stick
- 1/4 cup star anise*
- 5 large eggs
- 6 tablespoons cornstarch
- 2/3 cup plus 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup fine dry bread crumbs
- 1 1/2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- 1 1/2 cups water
- 1 cup firmly packed light brown sugar
- 1/2 cup plus 1 tablespoon dark rum
- 1/4 cup star anise*
- fresh lime juice to taste
- vegetable oil for deep frying
- 2 star fruit (also known as _carambola )**, sliced thin, and 8 star anise*
- *available at some supermarkets
- **available seasonally at specialty produce markets and some supermarkets
Method
- Butter an 8-inch-square baking pan.
- In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes.
- Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
- In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth.
- Return custard to saucepan and bring to a boil, whisking constantly.
- (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.)
- Boil custard, whisking vigorously, 1 minute and remove saucepan from heat.
- (Custard will be very thick and smooth.)
- Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours.
- Cut custard into 2-inch squares.
- In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon.
- In another small bowl lightly whisk remaining 2 eggs.
- Have ready flour in a bowl and a tray lined with wax paper.
- Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off.
- Coat square with bread crumb mixture, transferring as coated to tray.
- Chill squares, uncovered 30 minutes.
- In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes.
- Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
- Preheat oven to 325F.
- and set a rack in a shallow baking pan.
- In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375F.
- on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side.
- Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
- Onto each of 8 dessert plates pour 2 tablespoons sauce.
- Halve 12 custard squares diagonally and arrange 3 triangles on each plate.
- Garnish dessert with star fruit and star anise.
