Heavenly Custard Bites with Blueberry Sauce

Line 8-inch square pan with waxed paper, leaving 1-inch wax paper above edges; set aside. Add milk, rum, and lime peel to a large saucepan; bring to a boil. Turn off heat and let flavors infuse for 5 to 10 minutes.

Whisk yolks, sugar, and vanilla until thick and lemon colored. When whisk is lifted, mixture should fall back into bowl like a ribbon folded on itself. Gradually whisk in cornstarch until smooth. Remove peel from milk mixture. Add a third of hot milk to yolk mixture, whisking continually. Pour mixture back into remaining milk in saucepan, whisking to keep from lumping. Bring just to a boil over medium heat, stirring constantly. Sauce will thicken as it comes to a boil. Reduce heat to low and continue to stir and cook for 2 to 3 minutes. Make sure to get into the corners of the pan as you stir.

Transfer mixture to prepared pan. Cover with plastic wrap and puncture in several places to let steam escape. Let cool, then refrigerate for 3 to 4 hours or overnight, until firm. Lift custard onto cutting board. Cut into 1 1/2-inch squares, removing wax paper, if necessary.

Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Beat eggs and water in shallow bowl. Place bread, cookie, and cracker crumbs in another shallow bowl. Line baking sheet with waxed paper. Place custard square first in egg mixture to cover evenly, then into crumbs. Lightly press squares to secure crumbs. Transfer to baking sheet lined with waxed paper.

Fry squares in small batches until golden brown, about 35 seconds. Transfer to paper towel lined baking tray. Serve immediately with blueberry sauce.

*Reference your deep fryer instruction folder for amount of oil needed.