Crema fritta – fried custard
This crema fritta recipe hails from Marche, where these deep-fried custard snacks are served alongside a savoury fritti platter. If you don't fancy trying this sweet and savoury combo, serve these delicious bites as a dessert.
Ingredients
Crema fritta
- 500ml of whole milk
- 1 slice of lemon zest
- 3 egg yolks
- 100g of caster sugar
- 40g of plain flour
- 40g of corn starch
- 2 eggs , lightly beaten
- fine breadcrumbs, as needed
- 1l sunflower oil, for frying
Method
1
Line a square baking tray –approximately 23x23cm in size – with cling film and put it in the fridge to cool
2
To make the custard, pour the milk in a heavy-bottomed saucepan and set it over a low heat. Add the strip of lemon zest and bring to a simmer
3
Meanwhile, in a large glass bowl, whisk the egg yolks with the sugar until it has dissolved. Add the cornstarch and flour and whisk to incorporate, then add a ladle of hot milk to loosen up the mixture
4
Remove the lemon peel and add the egg mixture to the milk. Whisking all the while, cook the custard until it has reached a thick, velvety, pudding-like texture
5
Remove the lined baking tray from the fridge; pour in the hot custard to a 2cm depth and and spread it out with a spatula. Allow the custard to come to room temperature
6
Once the custard has cooled and hardened a little, cut into squares or diamonds. Dip them into the beaten egg and then roll them in the breadcrumbs
7
Heat up the sunflower oil in deep-fryer or pan to 180°C and fry the breaded custard squares until golden on all sides
8
Drain with a slotted spoon and carefully place on kitchen paper to absorb any excess fat. Serve immediately
Go to Comments
Crema fritta – fried custard
