Fried Custard

Crema Fritta

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 75 g/ oz sugar
  • 90 g/3 oz plain flour
  • ½ litre/¾ pt milk
  • a piece of vanilla pod
  • peel of 1 lemon
  • 2 whole eggs
  • 2 eggs, beaten
  • light olive oil for frying
  • golden dried breadcrumbs


    Put the sugar and the flour in a saucepan. Bring the milk to the boil with the vanilla pod and lemon peel. Add the milk to the sugar and flour a little at a time, stirring all the time. Place the pan on the heat and continue stirring for 5 minutes. Remove the pan from the heat and add the whole eggs one at a time, return to the heat and cook, stirring constantly for another 5 minutes. Dampen a tray and pour the strained mixture to a depth of 2 cm/1 in; leave to go cold.

    When the custard is completely cold, cut into cm/ in wide strips and then into cm/ in squares. Dip each square in beaten egg and then in breadcrumbs. Heat the olive oil and deep-fry until golden brown and crisp. Drain and serve as part of a fritto misto.