recipe for Fried Cream Custard comes from Diane
Seed. Diane has lived in Rome for thirty years,
and she has built up an international reputation
for her unrivaled knowledge of Italian regional
cuisine and wines. She runs her own cooking school
with courses throughout the year in Rome, Campania
(on the Amalfi coast) and Puglia (on
the 'heel' of Italy).
Diane is the author of many cook books. Her first
book, Top one Hundred Pasta Sauces, has
sold well over a million copies and been translated
into twelve languages. She now writes for various
magazines, as well as traveling the world giving
lectures, lessons and demonstrations, spreading
the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and
is also the Italian food consultant for Marks
and Spencer in the UK and now spends considerable
time helping chefs and suppliers enlarge their
repertoire with authentic regional dishes.
you would like to learn more about Diane's cooking
for Fried Cream Custard
1 vanilla bean, split lengthwise
6 egg yolks
110 gm (1/2 cup) sugar
75 gm (1/2 cup) cornflour
Finely grated rind of 1 lemon
2 egg whites
Very fine fresh breadcrumbs
Olive oil, for deep-frying
Caster sugar, for dusting
to make Fried Cream Custard
an 18 x 26 cm dish with baking paper.
milk to the boil in a saucepan with vanilla
together the egg yolks, sugar, cornflour and
lemon rind until well combined.
milk from heat, stand a few minutes then remove
vanilla bean and gradually stir milk into egg
mixture to the top of a double saucepan or a
heatproof bowl and cook gently over simmering
water, stirring constantly with a whisk, for
45 minutes or until very thick.
into prepared dish and refrigerate overnight,
uncovered, to set.
serve Fried Cream Custard:
set custard into diamond shapes with a sharp
egg whites until frothy. Dip pieces of custard
into egg white and then coat well with breadcrumbs.
the olive oil in a saucepan or deep-fryer to
180ºC and fry the pieces, a few at a time,
for 1 to 2 minutes or until golden.
on absorbent paper, dust with sugar and serve