Tuesday, August 13, 2013

Jeannie's Crunchy Custard Lulu's

I promised I wouldn't post another summer squash recipe, so then, of course, I had nothing else to write about. Thank God my sister came to town and dragged me out of my squash rut. We made many non-squashy dishes which I will soon share. 

This first dessert she made for me was so good I ate a whole plate of them- yes, all the ones in the picture. Don't judge me. They're crunchy and creamy and glazed with wildflower honey. What would you have done? We called them lu-lu's because the Greek word for donuts similar to these are called loukoumathes...which is kinda hard to say. And to spell.

Jeannie's Recipe:


1 cup all-purpose flour
1 cup water
1 T. dry yeast
1 tsp. salt
1 T. sugar
Oil for frying (vegetable, corn, sunflower, etc.)
Honey for drizzling

Whisk dry ingredients, add water and whisk until smooth.  Cover and let rise in a cool/dry place for about 45 minutes.  Heat vegetable or corn oil in a sauce pot or fryer to 350 degrees.  Drop by the spoonful in the hot oil and flip after about a minute - should be deep golden color, but not too dark (dark will mean bitter to your tongue).  Drain on paper towels and drizzle honey over the pastries before they cool.


It's a great idea to make the custard first, let it cool to room temperature and then refrigerate it while you are making the pastry.

1 cup whole milk
2 T. corn starch
Pinch of salt
1/3 cup sugar
1 T. real butter
2 eggs
1 tsp. pure vanilla extract

Whisk all ingredients in a sauce pan.  Turn on heat to medium or medium high and continue whisking until smooth and thickened.  Remove from heat and keep whisking.  Transfer to another bowl and whisk again.  The more you whisk, the smooth and fluffier your custard will be.  Cool to room temperature and refrigerate.


Pipe the cold custard over the cooled pastry and serve.