Crema Fritti Fried Cream Lidia Bastianich
Treat yourself to the indulgent, golden perfection of Crema Fritti, a classic Italian dessert brought to life by Lidia Bastianich. This decadent fried cream is made by transforming a silky custard—crafted with whole milk, heavy cream, and egg yolks infused with a hint of vanilla—into crispy, golden bites. The custard is chilled until firm, cut into squares, and coated in a delicate breading of flour, egg, and breadcrumbs before being fried to create a crisp exterior that gives way to a creamy, melt-in-your-mouth center. Perfect as a sophisticated dessert or a sweet snack, these crispy custard bites are best served warm, dusted with a touch of powdered sugar for an irresistible finish. Easy to make and utterly satisfying, Crema Fritti is an unforgettable treat for fans of Italian cuisine and fried desserts alike.
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Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 100 g Granulated sugar
- 50 g All-purpose flour
- 30 g Cornstarch
- 4 large Egg yolks
- 1 tsp Vanilla extract
- 20 g Unsalted butter
- 150 g Breadcrumbs
- 2 large Eggs
- 75 g All-purpose flour (for dredging)
- 500 ml Vegetable oil (for frying)
- 2 tbsp Powdered sugar (optional, for dusting)
Directions
Step 1
In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).
Step 2
In a separate bowl, whisk the egg yolks with the all-purpose flour, cornstarch, and vanilla extract until smooth.
Step 3
Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Step 4
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the mixture thickens into a custard (approximately 5–7 minutes).
Step 5
Remove from heat and stir in the unsalted butter until melted and fully incorporated.
Step 6
Pour the custard into a shallow, greased baking dish or small tray. Smooth the top and allow it to cool slightly before covering with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming).
Step 7
Refrigerate the custard for at least 2 hours or until firm (overnight is best for easier handling).
Step 8
Once chilled and firm, cut the custard into squares or rectangles of your desired size.
Step 9
Set up a breading station with three plates: one with flour, one with lightly beaten eggs, and one with breadcrumbs.
Step 10
Dredge each custard piece first in flour, then in the egg wash, and finally in the breadcrumbs, ensuring it is well-coated on all sides.
Step 11
Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Step 12
Fry the coated custard pieces in batches, turning them occasionally, until golden brown and crispy (about 2–3 minutes each batch).
Step 13
Remove with a slotted spoon and place on a paper towel-lined plate to remove excess oil.
Step 14
Serve warm, dusted with powdered sugar if desired.
Nutrition Facts
| Serving size | (1727.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7051.5 |
| Total Fat 603.6g | 0% |
| Saturated Fat 122.3g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1316.2mg | 0% |
| Sodium 2821.9mg | 0% |
| Total Carbohydrate 383.2g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 152.1g | |
| Protein 74.8g | 0% |
| Vitamin D 382.1IU | 0% |
| Calcium 880.4mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1133.5mg | 0% |
Source of Calories