Crema Fritta (Deep Fried Custard)
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Crema Fritta (Deep Fried Custard)
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Crema Fritta aka Cremini are deep-fried custard bites made with a smooth, sweet and creamy custard inside and 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
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.
Notes
- Taking too long to thicken? Turn the heat up but watch it carefully whilst constantly whisking. It can thicken quickly and become lumpy.
- If you have lumps - Take the pan off the heat and whisk vigorously until smooth.
- Diamond vs Square - you can cut the crema fritta into either diamond shapes or square cubes. If you choose the diamond shape you'll have some offcuts around the edges which can still be breaded and fried.
- Storage - once completely cooled and set, you can store the custard in the fridge for 2-3 days (unbreaded). Fried custard is best eaten immediately but can be stored in the fridge for up to 1 day (the breadcrumbs will lose their crispy texture over time).
Nutrition Information
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Calories
62kcal
(3%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
40mg
(13%)
Sodium
27mg
(1%)
Potassium
43mg
(1%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
84IU
(2%)
Calcium
34mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 27mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 84IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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