Matador Triangles

1. 1

   Spray an 8 by 8-inch baking pan with nonstick cooking spray.

2. 2

   In a heavy saucepan over medium heat combine the milk with the orange zest.

3. 3

   Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.

4. 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).

5. 5

   Temper the egg mixture by slowly whisking in about 1 cup of the hot milk.

6. 6

   While whisking slowly pour the egg mixture into the pan with the remaining milk.

7. 7

   Put the saucepan over medium-low heat and bring to a boil, stirring constantly.

8. 8

   When the custard is very thick, about 10 minutes, pour it into the prepared baking pan.

9. 9

   Cool in refrigerator for about 3 hours until firm.

10. 10

    Remove custard from pan by inverting the baking pan onto a cutting board.

11. 11

    Cut the custard into 4 equal squares.

12. 12

    Cut each square diagonally to make 4 triangles per square.

13. 13

    Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.

14. 14

    Beat the egg white with 2 tablespoons water in a shallow pie plate.

15. 15

    In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar.

16. 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.

17. 17

    Drain on a paper lined sheet pan.

18. 18

    Transfer to a serving dish and serve with the strawberry sauce.

19. 19

    Strawberry Sauce:

20. 20

    In a blender puree the strawberries with the sugar until smooth.

21. 21

    Pour into a small serving bowl.

* Per serving · 4 servings · Values may vary.