Deep Fried Custard Slices Spain Recipes

GALAKTOBOUREKO - GREEK CUSTARD SLICE

Steps:

• Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
• Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
• Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
• Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
• Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
• Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
• Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
• Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
• Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
• Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

DEEP-FRIED CUSTARD SLICES (SPAIN)

Steps:

• Put milk, lemon zest, 4 tbsp sugar & vanilla bean in a saucepan & bring to a slow boil. Remove pan from heat source, allow milk mixture to cool & remove vanilla bean.
• Melt butter in a 2nd saucepand till foaming & add flour. Cook till the flour foams & turns pale golden, stirring continuously.
• Slowly add the warm milk, still stirring. Cook the sauce on low-heat for 5 min till it thickens.
• Remove pan from the heat source. Slowly add some of the mixture to the beaten egg yolks & whisk quickly to avoid cooking them. Then add the egg yolks to the milk/flour mixture & beat vigorously till well-combined.
• Butter (or spray w/PAM) a rectangular or square dish. Pour the custard into the dish & leave to set in the refrigerator for at least 4 hours. (See note in Step 7).
• Combine 2 tbsp sugar w/cinnamon & nutmeg & set aside.
• Cut the cold custard into triangles or squares (A square dish can be cut easily into 9 portions & a rectangular dish can be cut into 8 portions)
• Beat 2 eggs lightly & dip the pieces of custard in the beaten eggs, then in the breadcrumbs.
• Heat the oil in a lrg skillet or saucepan & fry the custard slices in batches till golden brown.
• Drain custard slices briefly on paper towels & arrange on a serving platter. Using a sml tea-strainer or other dusting container, sprinkle sugar/cinnamon/nutmeg mixture atop the custard slices. Serve lukewarm or cold as desired (Fresh fruit would provide color & be esp nice to serve w/this).
• NOTE: The # of servings was not given & depends largely on how you cut the custard, so I estimated the yield. Nearly all the time is cooking or chilling time, but I allowed 15 min for prep time. Times DO NOT include time for the milk mix to cool & custard to chill till cold, so plan ahead & try to forgive me if I'm a bit off w/my estimates. :-).