Fried Cream

Fried cream is a delicious traditional dessert, especially during the Carnival period in Italy. Here’s how to prepare it.

Ingredients

• 500 ml of milk
• 4 egg yolks
• 100 g of sugar
• 80 g of type 00 flour
• Grated lemon zest
• A pinch of salt
• Flour, as needed for dusting
• Bread crumbs, as needed for breading
• 2 or 3 eggs, for breading
• Oil for frying, as needed

Preparation

1. In a saucepan, heat the milk with the lemon zest until it is almost boiling.

2. Meanwhile, in a separate bowl, beat the yolks with the sugar until you have a light and fluffy mixture. Add the sifted flour and a pinch of salt, mixing well to avoid lumps.

3. Once the milk is hot, remove the lemon zest and pour the mixture of yolks, sugar, and flour into the milk in a thin stream, stirring continuously with a whisk to avoid lumps.

4. Cook over low heat, stirring constantly, until the cream thickens. This should take a few minutes.

5. Spread the cream onto a tray covered with parchment paper, spreading it evenly to a thickness of about 1-2 centimeters. Cover with another sheet of parchment paper and let it cool in the refrigerator for a few hours, or until the cream is firm.

6. Once the cream is solid, cut it into squares or rectangles.

7. Prepare three dishes: one with flour, one with lightly beaten eggs and a pinch of salt, and one with bread crumbs.

8. Coat each piece of cream first in flour, then in egg, and finally in bread crumbs, making sure it is well covered.

9. Fry the pieces of cream in hot oil until they become golden brown. Make sure not to overload the pan and to fry a few pieces at a time.

10. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

11. Serve them hot, optionally dusting with powdered sugar.

Curiosity

Fried cream is a recipe that belongs to the Italian pastry tradition, particularly widespread in the Veneto area. It lends itself to variations: some add raisins or small pieces of candied fruit to the cream mixture to further enrich the flavor.