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Pineapple Fritters with Vanilla Bean Custard

Pineapple Fritters with Vanilla Bean Custard recipe, brought to you by MiNDFOOD.

Pineapple Fritters with Vanilla Bean Custard

Serves 4

2 cups milk

1 vanilla bean, split lengthways

¾ cup caster sugar

4 egg yolks

½ cup cornflour

1 small fresh pineapple, peeled, cored or 825g can pineapple slices

in syrup, drained

¾ cup plain flour

½ tsp bicarbonate of soda

1 tbsp caster sugar, extra

vegetable oil, for frying

icing sugar, to serve

1 Place milk in a saucepan. Using a sharp knife, scrape vanilla seeds from pod and add to milk with bean. Heat over medium heat until milk just comes to the boil.   

2 Combine sugar and egg yolks in a large heatproof bowl. Whisk until thick and pale. Add ¼ cup cornflour and stir until well combined. Discard vanilla bean and slowly add milk mixture, whisking to combine. Return mixture to saucepan and place over medium-low heat, stirring constantly for approximately 10 minutes or until custard comes to the boil and thickens. Transfer to a bowl. Cover surface with baking paper to prevent a skin forming.

3 Cut pineapple into 1.5cm-thick slices. 
Sift flour, remaining cornflour and bicarbonate of soda into a bowl. Stir through extra sugar. Slowly add ½ cup water, whisking gently until a smooth batter forms.

4 Scrunch a large sheet of baking paper and place on a baking tray. Half fill a medium saucepan with oil and place over medium-high heat. Coat 2-3 pineapple slices in batter and add to oil. Cook for 2-3 minutes or until batter is golden. Transfer to prepared tray. Repeat with remaining pineapple slices. Serve pineapple slices dusted with icing sugar and drizzled with warm or cold custard.

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