Fried Pudding with Custard Filling

Makes the dough: In a large bowl, combine the flour with yeast and salt

Add the cold butter and mix until it forms a crumbly mixture with your fingers

Add the ice-cold water and knead slightly with your hands

Shape into a ball and wrap in plastic film at room temperature

Makes the filling: In a small saucepan, combine all the ingredients and cook over low heat, stirring, until it thickens slightly (approximately 6 minutes)

Let it cool down

Dust lightly with all-purpose flour a smooth surface

With a rolling pin, roll out the dough to a thin sheet

With a sharp knife or pastry wheel, cut into eight squares of 15cm

With a spoon, distribute the filling among them

Brush the edges of the squares with the lightly beaten egg white

Fold the dough over the filling, pressing the edges with your fingers

Mold well with a fork

Heat the vegetable oil in a medium pan over high heat

Brush the fried puddings with the lightly beaten egg white

Dunk them, two at a time, into the hot oil and fry until golden brown (approximately 2 minutes)

Remove with a slotted spoon and drain on paper towels

Transfer to a serving dish and serve

(342 calories per unit)