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Deep fried sweet egg custard.

Servings: 4


  • 60 g plain flour
  • 500 ml whole milk
  • 125 g caster sugar
  • 4 eggs
  • 1 lemon, zest only
  • 1 pinch salt
  • fine breadcrumbs to coat
  • frying oil
  • icing sugar for dusting


  • Boil milk with a big piece of lemon zest ( yellow part only), in a bowl beat 3 eggs, sugar, flour and the salt pinch.
  • Pour the milk over the batter in a thin string while mixing well.
  • Pour the mixture through a colander into a pot and return over the fire.
    Let it simmer until it thickens, then pour it into a buttered tin and let it cool well.
  • Keep it in the fridge for a couple of hours then cut in cubes with a sharp knife.
  • Coat the cubes in breadcrumbs, then soak into the remained egg, beaten, then again in breadcrumbs then fry in hot oil ( the original recipe calls for hot pig fat, lard) until gold.
  • Put the fried cubes over kitchen paper to absorb excess of oil and sprinkle with icing sugar.