- Nonstick cooking spray
- 2 1/2 cups milk
- 1 orange, zested
- 2/3 cup sugar, plus 2 tablespoons
- 1/3 cup all-purpose flour, plus 1/2 cup
- 1/4 cup cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 eggs, 2 whole and 1 separated
- 2 cups canola oil, for frying
- 2 tablespoons water
- 1/4 cup cornmeal
- 1 cup frozen strawberries thawed
- 2 tablespoons sugar
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.
In a blender puree the strawberries with the sugar until smooth. Pour into a small serving bowl.