Recipe: “Fish” Fingers and Custard
Amelia Pond gives the Eleventh Doctor (Matt Smith) fish fingers and custard in “The Eleventh Hour.”
Fans of Doctor Who know all about the eleventh doctor’s favourite “fish fingers and custard” which IMHO sounds absolutely horrible. Then I found this recipe where the “fish fingers” are not actual fish sticks/fingers (as in compressed pollack or similar fish coated in bread crumbs), but cake made to look like fish fingers.
Here is Sugared Nerd’s Recipe:
1 vanilla bean pod
1 1/4 cups heavy whipping cream
4 large egg yolks
1 teaspoon cornstarch
1/3 cup honey or light brown sugar
Split and scrape the vanilla beans out of the pod and put them, along with the pod, into a small saucepan with the cream. Heat until simmering.
Whisk the egg yolks with the cornstarch and sugar until combined. Remove vanilla bean pod from the cream.
As you continue to slowly whisk the egg mixture, add a ladle of the hot cream to the eggs. This is called tempering. Add 2 more ladles of the cream and incorporate, before adding the whole egg mixture back into the saucepan. Continue to heat until the mixture thickens to about the consistency of a pudding. Remove from heat and transfer to a bowl to cool.
Note: My custard got a bit “ice-y” after storing in the fridge, so if that happens to yours, just set it out on the counter 15-30 minutes before you want to serve to defrost a bit for a nice, smooth custard.
1 pound cake, cut into 1 inch slices to resemble fish sticks
2 egg whites
1/4 cup heavy whipping cream
1/2 teaspoon cinnamon
5 graham crackers, processed into fine crumbs
Butter cooking spray
Preheat oven to 350º F. Mix together the egg whites, cream and cinnamon in a bowl. Put graham cracker crumbs in another bowl. Dip each piece of pound cake in the egg mixture, coat in the graham cracker crumbs, and put on a parchment or silicone mat lined cookie sheet. When the sheet is full, spray with the butter spray, and put in the oven for 10 minutes, flipping once half way through.
A meal fit for a Doctor.