Fried Custard Squares With Rum Sauce

Directions

1. *Available at some supermarkets
2. **available seasonally at specialty produce markets and some supermarkets
3. Make custard squares:Butter an 8-inch-square baking pan.
4. In a heavy saucepan bring lowfat milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 min. Pour warm lowfat milk through a sieve into a large glass measuring c. or possibly heatproof pitcher.
5. In a bowl with an electric mixer beat together 3 Large eggs, cornstarch, 2/3 c. sugar, and salt and add in warm lowfat milk in a stream, beating till smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
6. Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, till hard, about 1 1/2 hrs.
7. Cut custard into 2-inch squares.
8. In a small bowl whisk together bread crumbs, remaining 1/4 c. sugar, and grnd cinnamon. In another small bowl lightly whisk remaining 2 Large eggs.
9. Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mix, transferring as coated to tray. Refrigeratesquares, uncovered 30 min.
10. Make sauce:In a saucepan combine water, sugar, 1/2 c. rum, and star anise and simmer, uncovered, 15 min. Stir in remaining Tbsp. rum and lime juice and pour mix through a sieve into a glass measuring c. or possibly heatproof pitcher.
11. Preheat oven to 325F. and set a rack in a shallow baking pan.
12. In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat till it registers 375F. on a deep-fat thermometer and fry squares in 3 batches till golden brown, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep hot in oven.
13. Onto each of 8 dessert plates pour 2 Tbsp. sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.
14. Serves 8.