Custard Fritters

Ingredients

• 1.25 cups Heavy cream (Original recipe calls for 'half a pint of cream')
• 1 small Cinnamon stick
• 1 strip Lemon peel
• 5 Egg yolks
• 2 tablespoons All-purpose flour (Adjust to achieve desired consistency)
• 3 ounces Granulated sugar (Approximately 1/3 cup)
• 0.25 teaspoon Ground cinnamon (For sprinkling)
• 2 tablespoons Powdered sugar (For dusting)
• 0.5 cup All-purpose flour (For batter)
• 1 Egg (For batter)
• 0.5 cup Milk (For batter)
• 3 cups Vegetable oil (For frying)

Instructions

1. 1In a saucepan, combine the heavy cream, cinnamon stick, and lemon peel. Bring to a simmer over medium heat. Remove from heat and let steep for 15 minutes to infuse the flavors. Remove the cinnamon stick and lemon peel.
2. 2In a bowl, whisk together the egg yolks, flour, and sugar until smooth. Gradually whisk in the infused cream until well combined.
3. 3Butter a pie dish or baking pan. Pour the custard mixture into the prepared dish. Steam the custard in a preheated oven at 325°F (160°C) for 20-30 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam on the stovetop using a double boiler setup.
4. 4Let the custard cool completely in the dish. Once cooled, refrigerate for at least 1 hour to firm up. Cut the custard into slices about 1/2 inch thick and 1 1/2 inches long.
5. 5Sprinkle each custard slice with a little ground cinnamon and dust with powdered sugar. In a separate bowl, whisk together the flour, egg, and milk to make a smooth batter. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. 6Dip each custard slice into the batter, ensuring it is fully coated. Carefully drop the battered custard slices into the hot oil, one by one. Fry for 2-3 minutes per side, or until golden brown. Remove the fritters from the oil and place them on a wire rack to drain excess oil. Serve immediately.