Matador Triangles

Directions

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.