Crema Fritta Recipe – Fried Custard - Great Italian Chefs

Step 1

Line a square baking tray –approximately 23x23cm in size – with cling film and put it in the fridge to cool

Step 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

Step 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

Step 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

Step 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

Step 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

Step 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

Step 8

Drain with a slotted spoon and carefully place on kitchen paper to absorb any excess fat. Serve immediately