Deep Fried Strawberries with Custard Sauce

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Deep Fried Strawberries with Custard Sauce

 

For the Sauce:

Custard sauce can easily be purchased in most grocery stores, you can skip

this part and buy some sauce.

 

4 cups half and half

1/2 cup sugar

2 inch piece vanilla bean or 1 tsp. vanilla

5 egg yolks(save the whites)

 

For the Strawberries:

36 strawberries

2 cups flour

1/4 tsp. salt

1/4 tsp. sugar

1 1/2 cups carbonated water

5 egg whites

cream of tartar

Oil for deep frying

powdered sugar

 

To make the sauce:

In a small saucepan scald 4 cups half and half with 1/2 cup sugar and the

vanilla. Discard the vanilla bean after the cream is scalded. In a bowl beat

5 large egg yolks until they are light and add the scalded cream to the

yolks, in a stream, beating continually. Transfer

the custard to a heavy saucepan and cook it over low heat, stirring until it

coats the back of a spoon. Put the sauce in a chilled bowl covered with

buttered wax paper, for at least 2 hours.(Can be

made the day before.)

 

To make the strawberries:

Wash, dry and hull the strawberries thoroughly. Heat oil in a deep fryer to

375 degrees(I like to use my electric skillet for this). In a large bowl,

combine 2 cups flour and 1/4 tsp. of sugar and salt, add 1 1/2 cup beer in a

stream and beat the mixture until it is smooth. In another bowl beat the 5

egg whites with a pinch of cream of tartar until they are stiff. Then fold

the egg whites into the beer batter gently, but thoroughly. Dip the

strawberries into the batter and fry them a few at a time, for one to two

minutes or until golden brown. Drain them on a plate lined with some paper

towels. Roll the strawberries in powdered sugar and serve on top of the

custard sauce.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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