Personally, I would have preferred it a bit sweeter or more ‘custardy’ but everyone else loved it, saying it’s the strangest kind of delicious.
Next time I’ll use a tablespoon more castor sugar.
I dredged my strips in custard powder, which turned out great.
If your custard doesn’t set enough to slice, use a teaspoon to create balls/lumps.
- 1/2 cup sesame seeds
- 1/4 cup icing sugar
- 1 cup flour
- 2 tablespoons castor sugar
- 1 1/2 cups water
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1/4 cup cornstarch
- 2 to 4 cups oil for deep-frying
Toast sesame seeds in dry pan in oven until light brown, about 20 minutes. Cool. Mix with icing sugar. Set aside.
Mix flour with castor sugar in bowl. Stir in 1/2 cup of water. Add beaten eggs. Mix until smooth.
Pour 1 cup water into saucepan. Bring to boil. Add flour mixture. Stir vigorously over moderate heat until it thickens. WARNING: It thickens very quickly!!! Add vanilla. Stir well.
Pour mixture into greased Pyrex dish. Pat with hand to 1/2-inch thickness. Cool in refrigerator.
Cut in strips 1 1/2-inches long and 1/2-inch wide. Dredge strips with cornstarch. Heat oil to moderately hot. Fry strips, a few at a time, 3 minutes or until light brown. Lift out with strainer as soon as they get brown. Remove to serving plate.
Sprinkle with sesame seed mixture. Serve hot.