Tantalizing golden morsels in a pool of smooth custard. –Peg Leg Inn, Rockport, Massachusetts
In a medium-sized mixing bowl combine flour, ¼ teaspoon sugar, ¼ teaspoon salt, and beer. Mix into a paste. In another medium-sized mixing bowl, whip egg whites with remaining ¼ 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 ¼ cup sugar mixed with 2 teaspoons cinnamon. Serve on custard sauce (recipe follows).
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.