Crema Fritta (Deep Fried Custard)

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Crema Fritta aka Cremini are deep-fried custard bites made with a smooth, sweet and creamy custard filling with a crunchy, crispy outside. They’re best served hot straight from the fryer topped with powdered sugar.

An overhead shot of Crema Fritta (fried custard bites) in a bowl topped with powdered sugar. There's confetti sprinkled around.
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Crema Fritta or Cremini are little bites of deep fried custard that can be found in a few different regions throughout Italy.

In Marche, they are served alongside Olive Ascolane (deep fried meat stuffed olives) and in Bologna (Emilia Romagna) they’re often served alongside other fried foods such as meat, fish and vegetables (fritto misto).

It might sound really strange to serve sweet deep fried custard alongside savoury meats, vegetables or fish.

For me, I don’t mind them served alongside Olive Ascolane with an Apertivio (such as an Aperol Spritz) but I much prefer to serve them as they do in Venice (Veneto region) as a dessert dusted in powdered sugar, especially during the Carnevale celebrations.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredients

An overhead shot of all the ingredients needed to make Crema Fritta (deep fried custard).

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Ingredient notes and substitutions

  • Whole milk – whole milk (full-fat) is a must to help with both the creamy texture and thickness of the custard. Don’t use half-fat milk.
  • Vanilla – although you could use vanilla extract I prefer the taste and look of either vanilla bean pasta or a whole vanilla bean (seeds scraped out).
  • Lemon zest – make sure to buy unwaxed lemons since we’re using the zest.
  • Oil for frying – we like to use sunflower oil for deep frying because it has a high smoke point and is flavourless. You can use whatever oil you prefer to deep fry with.
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Step by step photos and instructions

 To make the custard

First, line your square dish with plastic wrap and set aside.

Peel the zest from the lemon using a vegetable peeler making sure to avoid as much of the white pith as possible. Put it in a saucepan with the milk and vanilla and bring to a simmer. Once simmering turn off the heat and set aside (photos 1 and 2).

Four photos showing how to heat milk and make an egg mixture for custard.

Meanwhile, add the egg yolk and sugar to a large mixing bowl and whisk until combined. Add both flours (corn starch and all-purpose) and a pinch of salt and whisk until combined (photos 3-5).

Remove the lemon peel from the milk and slowly add the hot milk one third at a time whilst constantly whisking to temper the eggs without scrambling them. Once fully incorporated pour the mixture back into the saucepan (photos 6 and 7).

Four photos in a collage showing how to make a thick custard.

Heat the custard mixture on a low heat whilst constantly whisking until very thick in consistency (it should take about 10-15 minutes). If you notice any lumps starting to appear remove the pan from the heat and whisk until smooth again (photos 8 and 9).

Four photos in a collage showing how to set and cut custard.

Once thickened, pour the custard into your lined dish. Use a spatula to smooth out the surface in an even layer. Set the dish aside to set uncovered (photos 10 and 11).

Breading and frying

Pour 1 litre of sunflower oil in a heavy based saucepan. Use a candy thermometer to heat the oil to 180C (355F).

Meanwhile, outturn the set custard onto a chopping board and cut it into either diamond shapes or cubes (photo 12).

Four photos in a collage showing how to bread and deep fry custard.

Place the flour, egg and breadcrumbs in separate bowls/plates and dip the custard first in the flour until coated (shake off any excess) then in the egg and breadcrumbs (photos 13-15).

Deep fry the breaded custard in small batches until golden on all sides. Remove with a slotted spoon and drain on kitchen paper (photo 16).

Serve the Crema Fritta hot, dusted in powdered sugar.

Recipe tips and FAQs

  • Use a whisk – since there is extra flour in this custard to give it an extra thick texture and help it set it comes together relatively quickly. make sure to use a hand whisk instead of a wooden spoon to avoid lumps.
  • Keep an eye on it – you want to heat your custard on a low-medium heat. You don’t want it too low so it takes a long time to thicken but not too high or the eggs will scramble. Don’t take your eye off it or stop whisking or you risk it scrambling.
  • Diamond Vs square – you can cut the crema fritta into either diamond shapes or square cubes. If you choose the diamond shape you’ll have some offcuts around the edges which can still be breaded and fried.
My eggs have scrambled, what do I do?

If your custard looks like it has split take it off the heat completely and whisk it vigorously until it comes back to a smooth, thick custard. You have to take it off the heat quickly to salvage it.

Can I prepare the Crema Fritta in advance?

Yes, you can prepare the custard, set it and cut it then store it in the fridge for up to 2-3 days. I don’t recommend breading the custard for more than a couple of hours in advance.

How long does it last?

Once completely cooled and set, you can store the custard in the fridge for 2-3 days. Fried custard is best eaten immediately but can be stored in the fridge for up to 1 day (the breadcrumbs will lose their crispy texture over time).

A close up of Crema Fritta (deep fried custard) cut in half showing the inside.

Serving suggestions

I love to serve Crema Fritta as a dessert simply dusted in powdered sugar (icing sugar). During Carnevale, you’ll also find it served this way in Italy.

In some regions, in particular, Marche you’ll find it served along side deep-fried meat stuffed olives (Olive Ascolane) and fried sage leaves.

In some other regions including Emilia Romagna you’ll find Crema Fritta served as part of a plate of Fritto Misto (mixed fried foods) including lamb and vegetables.

More delicious Italian desserts

If you’ve tried this Crema Fritta recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food

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Crema Fritta (Deep Fried Custard)

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By Emily

Prep: 30 minutes
Cook: 30 minutes
Total: 2 hours
Servings: 30 pieces
Crema Fritta aka Cremini are deep-fried custard bites made with a smooth, sweet and creamy custard inside and a crunchy, crispy outside. They're best served hot straight from the fryer topped with powdered sugar.
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Equipment

  • Candy/sugar thermometer
  • Heavy based saucepan
  • 22x22cm square dish (8.5×8.5 inch)
  • Platic wrap (cling film)
  • Hand whisk
  • Spatula

Ingredients

For the custard

  • 2.5 cups whole milk, (590ml)
  • 5 egg yolks
  • cup sugar, (70g) caster or granulated
  • ½ cup cornstarch, (60g)
  • ¼ cup all-purpose flour, (30g)
  • 1 teaspoon vanilla bean paste or 1 vanilla pod
  • Zest of 1 lemon
  • Pinch of salt

For breading and frying

  • 1 cup fine breadcrumbs, (140g)
  • ½ cup all-purpose flour, (65g)
  • 1-2 eggs
  • 4.5 cups or 1 litre Sunflower oil for frying, or other flavourless cooking oil
  • Powdered sugar, icing sugar

Instructions 

To make the custard

  • First, line your square dish with plastic wrap and set aside.
  • Peel the zest from the lemon using a vegetable peeler making sure to avoid as much of the white pith as possible. Put it in a saucepan with the milk and vanilla and bring to a simmer. Once simmering turn off the heat and set aside.
  • Meanwhile, add the egg yolk and sugar to a large mixing bowl and whisk until combined. Add both flours (corn starch and all-purpose) and a pinch of salt and whisk until combined.
  • Remove the lemon peel from the milk then slowly add the hot milk one third at a time whilst constantly whisking to temper the eggs without scrambling them. Once fully incorporated pour the mixture back into the saucepan.
  • Heat the custard mixture on a low heat whilst constantly whisking until very thick in consistency (it should take about 10-15 minutes). If you notice any lumps starting to appear remove the pan from the heat and whisk until smooth again.
  • Once thickened, pour the custard into your lined dish. Use a spatula to smooth out the surface in an even layer. Set the dish aside to set uncovered.

Breading and frying

  • Pour about 1 litre of sunflower oil into a heavy based saucepan. Use a candy thermometer to heat the oil to 180C (355F).
  • Meanwhile, outturn the set custard onto a chopping board and cut it into either diamond shapes or cubes.
  • Place the flour, egg and breadcrumbs in separate bowls/plates and dip the custard first in the flour until coated (shake off any excess) then in the egg and breadcrumbs.
  • Deep fry the breaded custard in small batches until golden on all sides. Remove with a slotted spoon and drain on kitchen paper.
  • Serve the Crema Fritta hot, dusted in powdered sugar.

Video

Notes

  1. Taking too long to thicken? Turn the heat up but watch it carefully whilst constantly whisking. It can thicken quickly and become lumpy.
  2. If you have lumps – Take the pan off the heat and whisk vigorously until smooth.
  3. Diamond vs Square – you can cut the crema fritta into either diamond shapes or square cubes. If you choose the diamond shape you’ll have some offcuts around the edges which can still be breaded and fried.
  4. Storage – once completely cooled and set, you can store the custard in the fridge for 2-3 days (unbreaded). Fried custard is best eaten immediately but can be stored in the fridge for up to 1 day (the breadcrumbs will lose their crispy texture over time).

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 62kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 40mg | Sodium: 27mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 84IU | Calcium: 34mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Jeanie Murgo says:

    My Zio Oseo was a chef and wouldn’t give you a correct recipe! Each time you asked for it,you’d get different measurements.
    Thank you for your recipe. Am anxious to try it.
    Love those that I’ve tried.
    Ciao,Jeanie

    1. Emily says:

      Haha I love that story…so Italian! Hope you enjoy it, let me know if you have any questions! ๐Ÿ™‚