Pineapple Fritters with Vanilla Bean Custard. This truly traditional dessert will bring a taste of the tropics.
Pineapple Fritters with Vanilla Bean Custard: Ingredients
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
How to make our Pineapple Fritters with Vanilla Bean Custard
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.
