This creamy treat is traditional street food in Venice.
It should be served in thick, soft pieces, with a generous dusting of sugar.
CREMA FRITTA ALLA VENEZIANA
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.