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Recipe for :

Latte Dolce Fritto - Fried Cream Custard

Diane SeedThis 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 family friends.

She 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.

If you would like to learn more about Diane's cooking holidays <click here>

Ingredients for Fried Cream Custard

2 cups milk
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

How to make Fried Cream Custard

  • Line an 18 x 26 cm dish with baking paper.
  • Bring milk to the boil in a saucepan with vanilla bean.
  • Whisk together the egg yolks, sugar, cornflour and lemon rind until well combined.
  • Remove milk from heat, stand a few minutes then remove vanilla bean and gradually stir milk into egg yolk mixture.
  • Transfer 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.
  • Pour into prepared dish and refrigerate overnight, uncovered, to set.

To serve Fried Cream Custard:

  • Cut set custard into diamond shapes with a sharp knife.
  • Whisk egg whites until frothy. Dip pieces of custard into egg white and then coat well with breadcrumbs.
  • Heat 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.
  • Drain on absorbent paper, dust with sugar and serve immediately.

Serves 6

Diane Seed