Crema Fritta aka Cremini are deep-fried custard bites made with a smooth, sweet and creamy custard filling with a crunchy, crispy outside. They’re best served hot straight from the fryer topped with powdered sugar.
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Ingredients
For the custard
2.5 cups whole milk (590ml)
5 egg yolks
⅓ cup sugar (70g) caster or granulated
½ cup cornstarch (60g)
¼ cup all-purpose flour (30g)
1 teaspoon vanilla bean paste or 1 vanilla pod
Zest of 1 lemon
Pinch of salt
For breading and frying
1 cup fine breadcrumbs (140g)
½ cup all-purpose flour (65g)
1-2 eggs
4.5 cups or 1 litre Sunflower oil for frying or other flavourless cooking oil
Powdered sugar icing sugar
Equipment
Candy/sugar thermometer
Heavy based saucepan
22x22cm square dish (8.5×8.5 inch)
Platic wrap (cling film)
Hand whisk
Spatula
Instructions
To make the custard
First, line your square dish with plastic wrap and set aside.
Peel the zest from the lemon using a vegetable peeler making sure to avoid as much of the white pith as possible. Put it in a saucepan with the milk and vanilla and bring to a simmer. Once simmering turn off the heat and set aside.
Meanwhile, add the egg yolk and sugar to a large mixing bowl and whisk until combined. Add both flours (corn starch and all-purpose) and a pinch of salt and whisk until combined.
Remove the lemon peel from the milk then slowly add the hot milk one third at a time whilst constantly whisking to temper the eggs without scrambling them. Once fully incorporated pour the mixture back into the saucepan.
Heat the custard mixture on a low heat whilst constantly whisking until very thick in consistency (it should take about 10-15 minutes). If you notice any lumps starting to appear remove the pan from the heat and whisk until smooth again.
Once thickened, pour the custard into your lined dish. Use a spatula to smooth out the surface in an even layer. Set the dish aside to set uncovered.
Breading and frying
Pour about 1 litre of sunflower oil into a heavy based saucepan. Use a candy thermometer to heat the oil to 180C (355F).
Meanwhile, outturn the set custard onto a chopping board and cut it into either diamond shapes or cubes.
Place the flour, egg and breadcrumbs in separate bowls/plates and dip the custard first in the flour until coated (shake off any excess) then in the egg and breadcrumbs.
Deep fry the breaded custard in small batches until golden on all sides. Remove with a slotted spoon and drain on kitchen paper.
Serve the Crema Fritta hot, dusted in powdered sugar.
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