Deep Fried Strawberries with Custard Sauce



4 cups half and half
1/2 cup sugar
1 tsp vanilla
5 egg yolks (save the whites)


36 strawberries
2 cups flour
1/4 tsp salt
1/4 tsp sugar
1 1/2 cups budweiser beer
5 egg whites
cream of tartar
oil fry frying
powdered sugar



Scald the 4 cups of half and half with the sugar and vanilla. Discard the vanilla been. In a small mixing bowl beat 5 egg yolks until they are light. Next add the cream to the yokes beating constantly. Transfer the mixture to a heavy saucepan and cook over low heat stirring continuously until it coats the back of the spoon. Place the mixture in a chilled bowl covered with buttered wax paper for a minimum of 2 hours.


Wash and hull the strawberries making sure they are dry. Heat the oil in your fryer to 375F. In a mixing bowl combine the flour, sugar, salt, and beer in the bowl and beat until smooth. In a separate bowl beat the egg whites and add a pinch of cream of tartar continue beating eggs until they are stiff.  Next fold the egg whites into the beer batter. Dip the strawberries into the batter mixture and fry a few at a time for 1-2 minutes or until golden brown. Drain them on paper towel. Roll the strawberries in powdered sugar and serve atop the custard.