Fried custard diamonds

Fried custard diamonds

Crema fritta

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

Warm, soft vanilla custard encased within a sugary crunchy coating. What more can I say? A delicacy during carnevale time in Venice, but so good all year round. Serve with hot chocolate or a fruit coulis to use for dunking.

Ingredients

Quantity Ingredient
500ml milk
1 vanilla pod, seeds scraped
or 1 teaspoon vanilla extract
5 egg yolks
80g caster sugar
75g strong white flour, in a shallow bowl
1 egg, beaten, in a shallow bowl
50g fine breadcrumbs, in a shallow bowl
sunflower oil, for deep-frying
1 orange, zest peeled into lengths
or 1 lemon, zest peeled into lengths

Method

  1. Line and 18cm 3 cm baking tin with plastic wrap. Put the milk in a saucepan with the vanilla seeds or extract and orange or lemon zest and heat to just before it boils. Remove from the heat. Mix together the egg yolks, sugar and flour in a large bowl using a wooden spoon. Add the milk one ladleful at a time to the flour mixture stirring constantly until half the milk is incorporated. Pour the mixture back into the rest of the milk in the saucepan. Return to the heat for around 5 minutes to thicken, stirring constantly. Remove from the heat and pour the custard into the lined tin. Cover the surface of the custard with plastic wrap so that the plastic wrap is touching the custard (this is to stop it forming a skin) and cool to room temperature.
  2. Remove the plastic wrap and turn out the custard on to a work surface. Cut it into around 16–18 diamonds. Heat the sunflower oil in a large high-sided frying pan until around 175°C or until a small piece of bread sizzles when it hits the oil. Dip the diamonds in the flour, then in egg, then in breadcrumbs to coat them all over. Deep-fry for approximately 10 minutes or until golden brown, turning half way through the cooking time. Drain on paper towels and serve straight away.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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