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1
Spray an 8 by 8-inch baking pan with nonstick cooking spray.
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2
In a heavy saucepan over medium heat combine the milk with the orange zest.
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3
Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.
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4
In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading).
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5
Temper the egg mixture by slowly whisking in about 1 cup of the hot milk.
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6
While whisking slowly pour the egg mixture into the pan with the remaining milk.
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7
Put the saucepan over medium-low heat and bring to a boil, stirring constantly.
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8
When the custard is very thick, about 10 minutes, pour it into the prepared baking pan.
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9
Cool in refrigerator for about 3 hours until firm.
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10
Remove custard from pan by inverting the baking pan onto a cutting board.
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11
Cut the custard into 4 equal squares.
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12
Cut each square diagonally to make 4 triangles per square.
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13
Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.
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14
Beat the egg white with 2 tablespoons water in a shallow pie plate.
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15
In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar.
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16
Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute.
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17
Drain on a paper lined sheet pan.
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18
Transfer to a serving dish and serve with the strawberry sauce.
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19
Strawberry Sauce:
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20
In a blender puree the strawberries with the sugar until smooth.
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21
Pour into a small serving bowl.
