Tempura-fried custard with ginger syrup

Tempura-fried custard with ginger syrup

By
From
Supernormal
Serves
6
Photographer
Earl Carter

This recipe is a riff on a doughnut concept but the addition of the ginger syrup brings the flavours closer to Asia.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
plain flour, for dusting

Custard

Quantity Ingredient
2 1/2 tablespoons plain flour
2 tablespoons cornflour
230g caster sugar
3 teaspoons salt flakes
250ml full-cream milk
315ml condensed milk
1 teaspoon vanilla bean paste
60g butter

Ginger syrup

Quantity Ingredient
230g caster sugar
60g piece fresh ginger, thinly sliced
1 x 270g stem ginger in syrup

Tempura batter

Quantity Ingredient
90g plain flour
2 tablespoons cornflour
1 egg yolk
200ml cold water

Method

  1. To make the custard, line a 28 x 22 x 3 cm plastic tray with baking paper.
  2. Sift the flour and cornflour together into a bowl. Add the sugar and salt.
  3. In a stainless steel saucepan over medium heat, bring the milk, condensed milk, vanilla bean paste and 750 ml water to a simmer. Add the dry ingredients to the simmering liquid and whisk continuously. Bring the custard to the boil. Continue to cook until the custard is thick. If you let some custard fall from the whisk back into the pan, you should be able to see the ‘ribbons’ of custard visible on the surface for a minute or so. When the custard gets to this stage, add the butter and whisk until thoroughly incorporated. Remove from the heat.
  4. Strain the thickened custard into your prepared tray. The custard should be about 2 cm thick. Refrigerate until set, ideally overnight.
  5. To make the ginger syrup, in a stainless steel saucepan over medium heat, bring 250 ml water, the sugar and sliced ginger to a simmer and reduce the liquid until you have about 250 ml of syrup. Remove from the heat and leave to cool. Once cool, blend the syrup in an upright blender then strain through a fine sieve.
  6. Strain the stem ginger, reserving the syrup for another use. Very finely dice the stem ginger and add it to the cooled syrup. Set aside.
  7. To make the tempura batter, sift the plain flour and cornflour into a bowl.
  8. Whisk the egg yolk into the cold water then whisk this into the flour until quite smooth — a few lumps are okay. Rest the batter in the refrigerator for 30 minutes before using.
  9. Fill a large, heavy-based saucepan one-third full with vegetable oil and heat to 190°C.
  10. Cut the set custard into 2 cm cubes. Carefully toss the pieces of custard in a little flour until they are lightly coated. Dip them in the tempura batter, one at a time, then drop each piece carefully into the hot oil. Deep-fry the custard (no more than 4 pieces at a time) for 4 minutes or until lightly golden. Drain briefly on paper towel before arranging the fried custard cubes on a serving plate and spooning over a small amount of the ginger syrup.
Tags:
super normal
andrew
mcconnell
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