Italian cuisine · Desserts & Sweets

Crema Fritta Veneta

Firm vanilla custard cut into cubes, breaded and fried – crisp outside, still warm and soft inside.

Ingredients · for 6 servings

• 500 ml whole milk
• 4 egg yolks
• 150 g sugar
• 80 g flour
• 1 vanilla pod
• 1 organic lemon (zest)
• 1 pinch salt
• 2 eggs
• 150 g breadcrumbs
• 1 l frying oil
• 2 tbsp powdered sugar

Instructions

1. Bring the milk to a boil with the vanilla seeds, the pod and the thinly peeled lemon zest, remove from the heat and let steep for 10 min., then remove the pod and zest.
2. Whisk the egg yolks with the sugar and a pinch of salt until foamy, sift in the flour and gradually whisk in the hot milk until smooth.
3. Pour the mixture back into the pot and bring to a boil over medium heat, stirring constantly, for 5–6 min. until it becomes very thick and pulls away from the bottom of the pot.
4. Spread the custard about 2 cm thick into an oiled shallow dish, cover the surface with plastic wrap and chill for at least 3 hours until firm enough to cut.
5. Cut the firm custard into 4 cm cubes, dip first in the beaten eggs, then in the breadcrumbs, pressing the coating on lightly.
6. Fry the cubes in batches in 175 °C hot frying oil for 2 min. until golden brown, drain on paper towels, dust with powdered sugar and serve warm immediately.