Recipe For Making Fried Custard
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 602 of 825.
4 whole eggs. 6 or 8 macaroons. The yolks of two eggs. 1/2 cup of candied fruit. 1/2 cup of sugar. 1 egg and white bread crumbs. 1 pint of milk.
Butter and sugar a dozen moulds having about half the height of timbale moulds. Six-sided moulds are preferable. Sprinkle the bottom of the moulds with the fruit, cut in one fourth inch squares and washed in hot water, and cover with a little powdered macaroons; strain in a little custard mixture made of the other ingredients, let stand a few moments, then finish filling the moulds. Cook as usual surrounded by hot water; when cool, unmould, egg-and-bread-crumb and fry a golden color in deep fat. Serve with Sabayon sauce.