OK so I recently came up with a recipe for what I'm calling Custard Pockets. Idk if anyone will actually try this, but I wrote the recipe.
-Custard Pocket recipe
Corn starch
Salt
Cinnamon
Vanilla extract
Powdered sugar
Granulated sugar
Brown sugar
Flower
Eggs
Sliced bread
Vegetable oil
You'll need one pot and two bowls.
In a pot mix 1 cup of milk with 1/2 teaspoon of vanilla extract. Warm this mixture up but don't let it boil.
In one bowl mix a 1/2 cup of sugar, 2 pinches of salt, and a table spoon of corn starch.
In another bowl crack open 2 large eggs. From those eggs separate and take the 2 egg yolks and mix them into your mixture of dry ingredients. The mixture will be thick and may turn into a sort of paste but that's alright.
Take your warm milk and gradually stir it into the bowl with the egg and sugar mixture. Make sure it's mixed well.
Finally, now that everything is mixed together, put it into the pot and raise the temperature to a medium high heat. Continuously stir the mixture to keep it from sticking to the bottom. The mixture will begin to solidify so when it is thick enough for your liking, turn off the heat, but continue to stir it for a moment longer to make sure there are no clumps.
You should now have your custard. If you think it's too thick you can always add a little extra milk, but if everything looks good, you should put it in a bowl and set it to the side.
Take 6 slices of bread and cut their crusts off. Each two slices of bread will make one pocket.
Flatten each slice of bread.
Remember the eggs we separated the yolks from? I hope you kept the eggs white because now you need them. Stir up the egg whites.
Now we'll start to assemble the pockets.
Take one piece of your Flattened bread and lay it flat. Take a spoon fool of your custard and put it in the middle of the bread. You don't want too much because it'll be difficult to close, and you don't want too little because then what's the point.
Now take the egg whites and brush a little of them on the edges of your bread. You don't want to soak your bread, your using the egg whites as a sort of glue to seal your pockets closed.
With your bread wet take another slice of Flattened bread and lay it on top. Pinch the bottom bread together with the top layer and close the pocket till your sure none of the filling will escape. It might help to put egg whites on both the top and bottom breads.
Continue this process with the other four slices of bread you Flattened. When your done you should have 3 pockets. Let them sit for a good minute or two so the egg whites can dry a bit and really seal the edges of bread.
Now, in a shallow pan, pour just enough vegetable oil so that when you eventually fry your pockets, you can fry one side at a time. You don't want so much oil that your pockets will be submerged. Start to warm the oil on your stove.
Next you'll need another bowl. In it you'll need to mix 1/2 a teaspoon of cinnamon, 1/4 cup of brown sugar, 1/4 cup of granulated sugar, two pinches of salt, and 2 table spoons of flour. Then mix in the remainder of your egg whites, 1 whole egg, 1/2 cup of milk, and a table spoon of melted butter. This is your batter.
Your oil should be hot now.
Take your pockets and one by one dip them into your batter before putting them in the oil. Make sure you coat the pockets well, but don't let them sit so long in the batter that they start to fall apart.
Now that your pockets are flying you want to watch them carefully. Wait about a minute before you flip them, or until you can tell the side that's frying is brown. Do this again for the other side. It's OK to flip them as many times as you like, the important part is to make sure they don't burn. When you think both sides are brown or dark enough, take the pockets out of the oil. You might want to put them on a plate of paper towels so some of the extra oil gets out of them.
Now get a plate put one of the pockets on it, and sprinkle a little powdered sugar over it and you're done.
These are best served when warm/hot and even with ice cream on top, but they'll be good even if you have to put them in the refrigerator over night.
You can make several different edits to the recipe as well. In place of the custard you can use chocolate, cream cheese, or even meat if you like.
They end up looking like this
I was a little fancy and even mixed strawberries and bananas into my custard filling.
Anyway would you eat one of these?
And if you actually try the recipe let me know what you think.
