Crunchy custard cream fritters

Preparation method

1. Grease a 19cm/7½in shallow square baking tin with a little oil.

2. Put the milk, lemon zest, vanilla pod and its seeds into a non-stick pan and bring to the boil. Remove from the heat and set aside for one hour to infuse.

3. Put the egg yolks, sugar, flour, cornflour and a small splash of the milk into a bowl and mix to a smooth paste with a wooden spoon. Bring the rest of the milk back to the boil and gradually strain it over the egg yolk mixture, stirring all the time. Return the mixture to a clean pan and place over a medium heat. Cook, stirring constantly, for 5-6 minutes, or until you have a very thick custard. Pour the mixture into the tin and set aside to cool. Chill for a minimum of two hours or overnight until really firm.

4. To finish, turn the set custard out onto a board and cut into 5cm/2in squares, then cut each square diagonally in half into triangles.

5. Put the flour, beaten eggs and breadcrumbs into three shallow dishes.

6. Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

7. Dip four triangles at a time into the flour, then the beaten egg and then the breadcrumbs, making sure they take on a good coating. Carefully drop them into the hot oil and fry for 2½ minutes or until crisp and golden-brown. Remove with a slotted spoon and leave to drain on a tray lined with plenty of kitchen paper.

8. Mix the caster sugar and cinnamon powder together, sprinkle over both sides of the custard triangles and serve straight away.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 6