Venetian Fried Custard (Crema Fritta alla Veneziana)

This creamy treat is traditional street food in Venice.

It should be served in thick, soft pieces, with a generous dusting of sugar.





Recipe from:




Prep. Time:30 minutes

Cooking Time:25 minutes



  • 2 cups + 1 tbsp cornflour, sifted
  • 6 egg yolks, plus 3 whole eggs
  • ¾ cup caster sugar, plus extra, to dust
  • 1 lemon, finely zested
  • 1.25 cup thickened cream
  • 2 cups milk
  • 1 tsp vanilla extract
  • vegetable oil, to deep-fry
  • 1 cup fine packaged breadcrumbs




Grease a 7.87 x 11.81 inches lamington pan and line base with baking paper.

Using an electric mixer, beat 1 cups + ¼ cup cornflour, 6 egg yolks and ¾ cup sugar until thick and pale.

Heat lemon zest, cream, milk and vanilla extract in a saucepan until just below boiling point.

Gradually pour cream mixture over egg yolk mixture, whisking until smooth and combined.

Strain through a fine sieve into a clean saucepan.

Place over medium heat and cook, stirring constantly, for 10 minutes or until very thick.

Pour into prepared pan and refrigerate for 4 hours or overnight until firm and set.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat to 300 F on a cooking thermometer.

Meanwhile, invert custard onto a clean board and cut into 15 diamond-shaped pieces.

Place 3 eggs, remaining  cornflour and breadcrumbs in 3 separate shallow bowls.

Lightly beat eggs.

Dust custard pieces with cornflour, shake off excess, then dip in egg and coat in breadcrumbs.

Place on a tray and refrigerate for 10 minutes.

Working in batches, fry custards, turning, for 3 minutes or until crisp and golden.

Remove with a slotted spoon and drain on paper towel. Dust with extra caster sugar, and serve.




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