Tempura Honey & Stem-Ginger Custard With Whipped Cream

Food styling, recipes & photography David Neville

	125ml full-fat milk
	150ml condensed milk
	50g creamed honey
	2 teaspoons Heilala vanilla paste
	30g stem ginger, finely chopped
	130g plain flour
	30g custard powder
	200ml soda water, chilled
	1 egg yolk, size 7
	20g cornflour, plus extra for dusting
	100ml liquid honey
	30ml stem-ginger syrup
	1 tablespoon lemon juice
	150ml cream
	400ml canola oil

1.	Put milk, condensed milk, creamed honey, 1 teaspoon vanilla paste and the stem ginger into a medium pot over a moderate heat. Slowly bring to a simmer.
2.	Once the liquid begins to steam, sieve in 40g flour and the custard powder and whisk vigorously until it comes to a boil and thickens.
3.	Lower the heat and continue to whisk for 3-4 minutes, until you can see the pot bottom when stirring.
4.	Scrape into a 20cm x 20cm tray, cover the surface with baking paper and cool to room temperature, about 1 hour.
5.	Put the soda water in a large bowl and whisk in the egg yolk.
6.	Add remaining 90g flour and the cornflour.
7.	Whisk until almost smooth with a few lumps remaining. Refrigerate for 30 minutes.
8.	In a small pot, put the liquid honey, stem-ginger syrup, lemon juice and 50ml water and heat gently for 2-3 minutes until runny and slightly syrupy. Keep to one side.
9.	Whisk cream with remaining vanilla paste until stiff peaks form, and reserve.
10.	Using a wet spoon, scoop out 8 golf ball-sized dollops of custard and dust on all sides with cornflour.
11.	Heat canola oil to 190℃ or until a bread cube fries golden in 5-6 seconds.
12.	Use tongs to dip the custard into the tempura batter, then fry 2 pieces at a time for 20-25 seconds and remove to absorbent paper.
13.	Repeat until all the custard is fried. Serve immediately, drizzled with honey syrup and a dollop of whipped cream.