Fried Strawberries with Custard Sauce
By Yankee Magazine|Sep 25 2008|
Tantalizing golden morsels in a pool of smooth custard. –Peg Leg Inn, Rockport, Massachusetts
Yield:
Serves 10
Ingredients
2 cups flour
14 teaspoon sugar
1/2 teaspoon salt
12 ounces beer
5 egg whites
Strawberries (6 per person)
1/4 cup sugar
2 teaspoons cinnamon
Instructions
In a medium-sized mixing bowl combine flour, 1/4 teaspoon sugar, 1/4 teaspoon salt, and beer. Mix into a paste.
In another medium-sized mixing bowl, whip egg whites with remaining 1/4 teaspoon salt until stiff peaks form. Fold beer mixture into beaten egg whites.
Wash the strawberries and hull them. (The amount of berries is up to you. We serve 6 per order.) Dip them into the batter and deep fry until golden brown, about 2-3 minutes. Roll the berries in 1/4 cup sugar mixed with 2 teaspoons cinnamon. Serve on custard sauce (recipe follows).
Custard
Ingredients
2 cups light cream
1/4 cup sugar
2 teaspoons vanilla
3 egg yolks
Instructions
In a heavy-bottomed saucepan, scald the cream, sugar, and vanilla. Beat the egg yolks in a small bowl until light yellow. Add the scalded cream to the beaten yolks, beating constantly. Transfer to a heavy saucepan and continue cooking over low heat until mixture coats the back side of a spoon. Transfer to a chilled bowl and chill, covered, for 2 hours.
