Description
Enjoy these delightful crispy coated custard balls as a sweet treat!
Ingredients
Scale
- 500 ml milk
- 100 g sugar
- 4 egg yolks
- 40 g cornstarch
- 1 tsp vanilla extract
- 200 g kataifi (shredded phyllo dough) or vermicelli
- 100 g butter (melted)
- for garnish powdered sugar
Instructions
- Custard Preparation:
- In a saucepan, heat milk until it starts to simmer, then remove from heat.
- In a bowl, whisk together egg yolks and sugar until pale.
- Add cornstarch to the egg mixture and whisk until smooth.
- Slowly add the hot milk to the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
- Stir in vanilla extract, then remove from heat.
- Pour custard into a dish, cover with plastic wrap touching the surface, and refrigerate until firm.
- Coating and Assembly:
- Once firm, scoop small amounts of custard and shape them into balls. Place on a tray and freeze for 30 minutes.
- If using kataifi, separate it with your hands. For vermicelli, roughly crush it.
- Roll custard balls in kataifi/vermicelli ensuring a uniform coating.
- Drizzle melted butter over coated balls to ensure crispiness.
- Cooking:
- Preheat oven to 180°C (356°F). Place coated balls on a baking sheet and bake for about 20-25 minutes until golden brown.
Notes
- Ensure the custard is firm enough to handle before coating to prevent it from leaking.
- For added flavor, consider incorporating lemon or orange zest into the custard.
- Monitor while baking to avoid over-browning.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 ball