Description
Crispy Custard Cream Bombs are delightful treats filled with a rich custard and coated in crunchy almonds, perfect for any occasion.
Ingredients
Scale
- For the Custard Filling
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp butter
- For the Dough
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- 3 tbsp melted butter
- For the Coating
- 2 cups sliced almonds (lightly toasted for extra crunch)
- 1 cup breadcrumbs (optional, for added crispiness)
- 2 eggs, beaten (for coating)
- Oil for deep frying
Instructions
- Make the custard filling: In a saucepan, heat milk until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually whisk in warm milk, return to saucepan, and cook over medium heat, whisking constantly, until thickened.
- Stir in butter and vanilla. Cover with plastic wrap (touching the surface) and chill until firm.
- Prepare the dough: In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, and melted butter.
- Mix wet into dry until a soft dough forms. Let rest for 15 minutes.
- Shape the bombs: Roll dough into small balls. Flatten each slightly, fill with a spoonful of custard, then pinch and seal tightly.
- Coat: Dip each ball in beaten egg, then roll in sliced almonds (press gently so they stick). Optionally, roll in breadcrumbs for an extra layer.
- Fry: Heat oil to 170–175°C (340°F). Fry balls until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
- Serve: Serve warm for a molten custard center, or let cool slightly for a creamier, thicker filling.
Notes
- Ensure the custard is chilled properly for the best texture.
- Adjust the frying temperature to avoid burning the bombs.
- Experiment with different coatings for variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg