Deep-fried custard with rhubarb dipping sauce

Method

1. Put the milk, orange peel and vanilla in a pan, bring to the boil then take off the heat.
2. Meanwhile, whisk the yolks and sugar together until pale and smooth, followed by both the flours (which will make it very thick). Pour the hot milk into the bowl little by little to loosen the custard, whisking thoroughly. Once it’s all in the bowl, pour it back into the pan and put back over a low heat. Whisk continuously until you have a very smooth, thick custard.
3. Line the baking dish with baking paper, then pour the custard into it through a fine sieve to remove any lumps, pushing it through with a spatula to help it along. Flatten and smooth the top, then leave to cool completely before covering and putting it in the fridge to chill and set.
4. While you wait, put the rhubarb and sugar in a pan over a low-medium heat. Simmer for 10 minutes, then transfer to a blender. Leave to cool slightly, then whizz until smooth.
5. Once chilled and firm, turn the custard out onto a board and slice into 18 pieces. Put the cornflakes and panko breadcrumbs in a blender, whizz a few times to create a fine crumb, then tip out into a wide bowl or tray. Put the flour and eggs in 2 separate shallow bowls. Dust each piece of custard in the flour, dip in the egg, then roll in the cornflake crumb to create custard croquettes. Make sure they’re fully coated to prevent leaks!
6. Fill a large pan halfway up with oil and heat to 170°C. Add the croquettes and cook for 2-3 minutes or until golden brown. Work in batches to avoid hot oil spilling over and to keep the oil at a consistent temperature. Drain on kitchen paper, then serve warm with the rhubarb sauce for dipping.