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Fried Custard With Caramel Sauce

  • Yield: 8 servings


  • 1 recipe of plain custard baked in a 9 by 5 by 3-inch loaf pan (follow above recipe), very firm and cold
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • 1 tablespoon cinnamon
  • 1 tablespoon ground nutmeg
  • 2 tablespoons sugar
  • 1 cup flour
  • 2 tablespoons cinnamon sugar mixture
  • 1 cup caramel sauce
  • Whipped cream in pastry bag with star tip
  • Chiffonade of mint
  • Powdered sugar in shaker
  • Cinnamon for rim


  • Preheat the fryer. Unmold the custard and slice into 3/4-inch slices. Season the eggs and bread crumbs with the cinnamon, nutmeg, and sugar. Gently dredge the custard in the flour. Dip each piece in the egg mixture, removing any excess. Dredge the custard in the sweetened bread crumbs, coating each side completely. Carefully place in the hot oil. Fry for 2 to 3 minutes or until the custard is golden brown. Place the fryer basket directly over the custards to submerge them in the oil and overall browning. Remove from the fryer and sprinkle with cinnamon and sugar mixture. Drain on a paper-lined plate, Slice the custard in half. Lay the slices against each other. Drizzle with the caramel sauce. Garnish with whipped cream, mint, and powdered sugar.