Recipe courtesy of Sandra Lee
Episode: Thrifty Tapas
Save Recipe Print
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
16 triangles
Level:
Intermediate
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
16 triangles
Level:
Intermediate

Ingredients

Fruit Sauce:

Directions

Watch how to make this recipe.

Spray an 8 by 8-inch baking pan with nonstick cooking spray.

In a heavy saucepan over medium heat combine the milk with the orange zest. Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.

In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading). Temper the egg mixture by slowly whisking in about 1 cup of the hot milk. While whisking slowly pour the egg mixture into the pan with the remaining milk. Put the saucepan over medium-low heat and bring to a boil, stirring constantly. When the custard is very thick, about 10 minutes, pour it into the prepared baking pan. Cool in refrigerator for about 3 hours until firm.

Remove custard from pan by inverting the baking pan onto a cutting board. Cut the custard into 4 equal squares. Cut each square diagonally to make 4 triangles per square.

Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.

Beat the egg white with 2 tablespoons water in a shallow pie plate. In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar. Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute. Drain on a paper lined sheet pan. Transfer to a serving dish and serve with the strawberry sauce.

Strawberry Sauce:

In a blender puree the strawberries with the sugar until smooth. Pour into a small serving bowl.

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