Carnival Italian Recipes Christmas Italian Recipe Italian Dessert

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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