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Tantalizing golden morsels in a pool of smooth custard. --Peg Leg Inn, Rockport, Massachusetts
Yield: Serves 10
- 2 cups flour
- 14 teaspoon sugar
- 1/2 teaspoon salt
- 12 ounces beer
- 5 egg whites
- Strawberries (6 per person)
- 1/4 cup sugar
- 2 teaspoons cinnamon
In a medium-sized mixing bowl combine flour, 1/4 teaspoon sugar, 1/4 teaspoon salt, and beer. Mix into a paste. In another medium-sized mixing bowl, whip egg whites with remaining 1/4 teaspoon salt until stiff peaks form. Fold beer mixture into beaten egg whites. Wash the strawberries and hull them. (The amount of berries is up to you. We serve 6 per order.) Dip them into the batter and deep fry until golden brown, about 2-3 minutes. Roll the berries in 1/4 cup sugar mixed with 2 teaspoons cinnamon. Serve on custard sauce (recipe follows).
Custard
- 2 cups light cream
- 1/4 cup sugar
- 2 teaspoons vanilla
- 3 egg yolks
In a heavy-bottomed saucepan, scald the cream, sugar, and vanilla. Beat the egg yolks in a small bowl until light yellow. Add the scalded cream to the beaten yolks, beating constantly. Transfer to a heavy saucepan and continue cooking over low heat until mixture coats the back side of a spoon. Transfer to a chilled bowl and chill, covered, for 2 hours.
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