Crema Fritta

Fried Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

I’ve always thought of this as an old-time San Francisco dessert, but its origins are in the Veneto and Liguria, home of many of the Italians who settled in the city. I’ve played with many versions of the recipe, from a variety of sources, and this one won the family taste test.


  • 4 cups milk
  • 1 vanilla bean
  • Zest of 1 lemon


Place a marble board or baking pan (about 8 by 10 inches) in the freezer to chill well.

In a saucepan, combine the milk, vanilla bean, and lemon zest and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let steep for 1 hour.