Crema Fritta, or fried custard, is a traditional treat originating from the Venice and Ascoli Piceno areas of Italy. The success of this dish hinges on achieving the delightful contrast between its distinctively crispy fried coating and smooth, warm custard center. While sweet, it’s customarily served warm as an aperitivo rather than a dessert.
My aunt Benella from Ascoli Piceno shared her family recipe, the traditional method perfected to ensure the custard maintains its creamy interior while developing that perfect golden, crunchy exterior during frying.
To print the recipe:
Ingredients
For the custard
4 egg yolk
1 cup – 200 g caster sugar
2 cup – 250 g flour
3 ¼ cup – 750 ml milk
½ lemon zest
For the coating
½ cup – 60 g flour
2 fresh eggs
½ cup – 55 g breadcrumbs
vegetable oil for frying
Introduction (0:00)
Ingredients (0:37)
Challenge (0:43)
Making the cream (0:57)
Let it cool down (1:38)
Cut into cubes (1:58)
Breding the custard (2:14)
Frying it (2:36)
Serving it (2:56)
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