Now I know what you’re thinking … calorific! But for a once in a while treat it isn’t half bad and each piece is only 116 kcal with 7 g of fat! Less than a chocolate bar! Its a German recipe I found in the local newspaper and it is quite yummy and worth a try. In German this recipe is called “gebratene Puddingwürfel” which means fried custard cubes, which sounds quite fun!
What you need to know:
Prep time: 20 mins
Cook time: 50 mins
Chill time: 4 hours
Ingredients for 24 pieces:
600 ml milk
3.5 oz / 100 g candied lemon peel
6 tbsp sugar
1 vanilla stick
5 oz / 150 g margarine
5 oz / 150 g gluten-free flour (or normal if you don’t need gluten free)
4 egg yolks
2 whole eggs
4 tbsp gluten-free bread crumbs
1/2 tbsp cinnamon
8″ x 12″ / 20cm x 30cm loaf tin greased
1. In a medium saucepan bring the milk slowly to the boil with the lemon peel, 4 tbsp sugar and the vanilla stick.
2. Remove from the heat and take out the vanilla stick. Let it cool.
3. In a large saucepan melt 2 oz / 75 g margarine, then add the gluten-free flour and let it sweat until it turns a pale yellow.
4. Add the cooled milk mixture and stir continuously over a low heat until it turns to a thick cream.
5. Remove the cream mixture from the hob and stir in the 4 egg yolks. Pour the cream mixture into a greased loaf tin, level and put in the fridge to set for a minimum of 4 hours.
6. Break the remaining 2 whole eggs into a deep dish and whisk until bubbly. Pour the breadcrumbs into a second dish.
7. Take the custard pudding out of the fridge and slice into 24 pieces. Dip each piece first into the whisked raw eggs and then into the breadcrumbs to coat both sides.
8. Melt the rest of the margarine in a frying pan and on a low heat fry the custard / pudding pieces until both sides are golden brown.
9. Mix the rest of the sugar with the cinnamon and sprinkle over the custard pieces. Serve either warm or cold with a fruit coulis or sauce.