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Ingredients
- 2 1/2 c. Lowfat milk A cinnamon stick
- 1/4 c. Star anise*
- 5 lrg Large eggs
- 6 Tbsp. Cornstarch
- 2/3 c. Plus 1/4 c. sugar
- 1/2 tsp Salt
- 1 c. Fine dry bread crumbs
- 1 1/2 tsp Grnd cinnamon
- 1 c. All-purpose flour
- 1 1/2 c. Water
- 1 c. Firmly packed light brown sugar
- 1/2 c. Plus 1 Tbsp. dark rum
- 1/4 c. Star anise* Fresh lime juice to taste Vegetable oil for deep frying Garnish: 2 star fruit, (also known as carambola)**, sliced thin, and 8 star anise*
Directions
- *Available at some supermarkets
- **available seasonally at specialty produce markets and some supermarkets
- Make custard squares:Butter an 8-inch-square baking pan.
- In a heavy saucepan bring lowfat milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 min. Pour warm lowfat milk through a sieve into a large glass measuring c. or possibly heatproof pitcher.
- In a bowl with an electric mixer beat together 3 Large eggs, cornstarch, 2/3 c. sugar, and salt and add in warm lowfat milk in a stream, beating till smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
- Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, till hard, about 1 1/2 hrs.
- Cut custard into 2-inch squares.
- In a small bowl whisk together bread crumbs, remaining 1/4 c. sugar, and grnd cinnamon. In another small bowl lightly whisk remaining 2 Large eggs.
- Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mix, transferring as coated to tray. Refrigeratesquares, uncovered 30 min.
- Make sauce:In a saucepan combine water, sugar, 1/2 c. rum, and star anise and simmer, uncovered, 15 min. Stir in remaining Tbsp. rum and lime juice and pour mix through a sieve into a glass measuring c. or possibly heatproof pitcher.
- Preheat oven to 325F. and set a rack in a shallow baking pan.
- In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat till it registers 375F. on a deep-fat thermometer and fry squares in 3 batches till golden brown, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep hot in oven.
- Onto each of 8 dessert plates pour 2 Tbsp. sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.
- Serves 8.
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