• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Recipes » Fried finger food

    Italian Deep Fried Custard -Crema Fritta

    Published: Jan 29, 2022 · Modified: Jul 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Fried custard (crema fritta o cremini) pin
    Fried custard (crema fritta o cremini) pin
    Fried custard (crema fritta o cremini) pin
    Fried custard (crema fritta o cremini) is a sweet creamy custard with a crispy coat served as an aperitif with other fried food "fritto misto". Typically, the fried custard is served with the traditional savory fried stuffed olives called Ascolane olives in Italian. These recipes both originate from Ascoli Piceno in the Marche region.

    Fried custard (crema fritta o cremini) is a sweet creamy custard with a crispy coat served as an aperitif with other fried food "fritto misto". Typically, the fried custard is served with the traditional savory fried stuffed olives called Ascolane olives in Italian. These recipes both originate from Ascoli Piceno in the Marche region.

    Italian deep fried custard served as an aperitif
    Jump to:
    • Sweet and savory appetizers
    • The authentic origin of this recipe
    • The importance of the measurements
    • Ingredients
    • Instructions
    • Substitutions
    • How to serve them
    • Equipment
    • Storage
    • FAQ
    • 📋 Italian deep fried custard (crema fritta)

    Sweet and savory appetizers

    In Italy, it is very common to serve sweet and savory snacks with cocktails as an aperitif.

    Most of the classic Italian aperitifs - Spritz, Bellini, Martini - are sweet, and having savory bites with them creates the perfect balance of flavors.

    When you order a cocktail at an Italian "Bar" (which is not the same as an American Bar), you are normally served some simple nibbles like olives, chips, or salted nuts.

    However, if you order an Italian Aperocena you will have a light dinner served with your cocktail. An Aperocena includes more complex antipasti, in Italian called stuzzichini.

    Stuzzichini means small bites to tease your appetite.

    These appetizers can be an assortment of toasted crostini with different toppings, small pizzette, tramezzini, and/or panini.

    Although a more elaborate Aperocena will also include fritto misto: fried food like Crispelle, fried pizza, fried mozzarella and/or fried stuffed olives.

    These fried foods are served in paper cones a classic Italian street food in many towns and regions, Naple, Liguria, and Marche.

    Fried custard is mainly served in the North of Italy, in particular, Marche or Veneto; as such, it is rarer to find.

    That is why I learned how to make it, so I can offer this rare delicacy to many who have never enjoyed eating this.

    The authentic origin of this recipe

    This fried custard recipe is an authentic recipe from Ascoli Piceno in the Italian Marche region.

    My aunt by marriage, Zia Benella, who is originally from Ascoli Piceno got this recipe from her mother Maria.

    Zia Benella is a great cook and at every family reunion, she always prepared some special recipes.

    I still remember with joy when her mother Maria was coming to visit.

    My aunt's kitchen would be transformed into a large-scale cooking operation full of spices and baking fragrances.

    There was always some special recipe from Marche being made, and I preciously collected them all!

    breaded custard and stuffed olives on a cutting board

    The importance of the measurements

    For this recipe, the custard has to be very thick and firm as it has to be cut into solid cubes.

    It is important to measure the ingredients exactly and follow all the directions.

    As the original recipe is Italian, the ingredients are measured with the metric system: grams and liters.

    Converting the measurements from metrics into cups does not give the exact conversion.

    The Metric system uses grams which is a weight measurement, while the cup measuring system uses volume to measure solid ingredients, so it is not as accurate.

    Thus, you need to be very careful if you are using cups to measure as the custard can come out too thin to be cut into cubes.

    Make sure you measure enough flour.

    custard cut into cubes

    Ingredients

    • Egg yolks: Use medium size eggs, yolks only. You can freeze the leftover whites and use them at a later date to make meringues
    • Sugar: Use regular granulated sugar and do not replace it with other types of sugar as this recipe does not adapt well to changes
    • Warm milk: Use half-fat milk.
    • Flour: Use pastry flour, all-purpose flour, not self-raising. In Italy, the flour type is 00
    • Lemon zest: Use an untreated lemon where the zest has not been waxed. You can also use vanilla extracte but lemon zest is better if you are serving it as an aperitif.

    See recipe card for quantities.

    ingredients to make a thick custard

    Ingredients for frying:

    • Flour, egg, and breadcrumbs for coating: use plain breadcrumbs without any added flavor
    • Vegetable oil for deep frying
    custard next to breadcrumbs and eggs

    Instructions

    Making the custard

    1. Place the egg yolks and the sugar into a pan (no heat)
    2. Whisk the egg yolks and the sugar until the mix changes into a lighter color and bubbles start to form
    3. Add the flour gradually to make sure lumps do not form
    4. Add the warm milk gradually continuously stirring to properly combine all the ingredients
    5. Add the lemon zest and stir
    6. Bring to boil and simmer for 5 minutes constantly stirring. The custard will thicken.

    Hint: If you lift the custard with a spoon, it will stay attached to it.

    make the custard step by step

    Shaping the custard into squares

    1. Cover a rectangular baking pan or a ceramic dish with low edges ( about 2x5x9 in - 5x12x22 cm) with aluminum foil
    2. Pour the custard while still warm. Spread it evenly to cover the entire surface and smoothen the top.
    3. Let the custard cool down for 3 hours without covering it. Do not place it in a closed cupboard or in the fridge as the steam has to completely evaporate so the custard drys and hardens.
    4. Once at room temperature, place the custard on a cutting board and cut it into squares with a long knife. The cut pieces should be about 5 in - 2 cm long
    how to shape the custard into squares

    Coating and frying the custard

    1. Place the flour, beaten eggs, and breadcrumbs into 3 separate bowls
    2. Coat each custard square first in the flour
    3. Second into the eggs
    4. Third into breadcrumbs
    5. Deep fry the custard squares until golden
    6. Place them on a kitchen paper towel to absorb the excess oil
    coating and frying the custard cakes

    Hint: Best to use a deep fryer so you don't have to turn them taking the risk that the custard will leak into the oil

    coated custard cakes before frying them

    Substitutions

    It is best to use lemon zest to flavor these cremini if you are serving them as an appetizer.

    However, if you are serving fried custard as a dessert, you can substitute the lemon zest with vanilla extract.

    How to serve them

    Fried custard is usually served warm as an appetizer with fried stuffed Ascolane olives and a fancy cocktail like Aperol Spritz or Bellini.

    You can serve them with an assortment of other fried appetizers. You will find many ideas here in the blog in the Fried finger food categories:

    Other popular fried food to serve with an aperitif are Crispelle, Fried Pizza, Zucchini flowers, and fried eggplant balls.

    Equipment

    To make the custard you only need a saucepan and a wooden spoon to stir it. Make sure you use a wooden spoon with a comfortable handle as the custard will become very hard to stir.

    To shape the custard you need a rectangular baking pan or ceramic dish with low edges so you can easily spread and remove the custard.

    The best dimensions for these quantities are about 2x5x9 in - 5x12x22 cm

    If you have a slightly larger or smaller pan, it is ok to use it. However, you will have chunkier or thinner squares of custard as a result.

    When I fry appetizers for a dinner party I like to use a deep fryer as it is easier to fry large quantities of food in a shorter timeframe.

    If you don't have a deep fryer you can use a regular pot filled with vegetable oil.

    custard on a ceramic pan

    Storage

    The fried custard will keep in the fridge for 3-4 days, however, they are best if served warm.

    Reheat them in the oven at 355 F - 180 C for 10 minutes before serving them.

    Fried custard served on a serving plate

    FAQ

    The custard came out too soft and cannot be cut into squares. Why?

    Probably humidity was retained in the custard while cooling down. It is important that the custard cools down without retaining any humidity. It has to cool down into a dry and open environment so the steam is completely released. Do not cover or store it in the fridge nor in an enclosed cupboard, microwave or oven.

    Can I fry any type of custard?

    I wouldn't recommend trying. The custard has to be very firm in order to be coated with breadcrumbs. Any other custard would be too soft to handle.

    Can I fry custard in the air fryer?

    Personally, I do not have an air fryer so I never tried. However, as this is a very special recipe that you will not make often, I would recommend following the traditional recipe and deep-frying it.

    If you are making these Italian deep-fried custard cakes, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Italian deep fried custard

    📋 Italian deep fried custard (crema fritta)

    Fried custard (crema fritta o cremini) is a classic Italian street food recipe from Marche region. A sweet creamy custard with a crispy coat served as an aperitif with other fried nibbles "fritto misto". Typically fried custard is served with the traditional savory fried stuffed olives: olive Ascolane.
    Prep Time 20 minutes minutes
    Cook Time 15 minutes minutes
    Resting time 4 hours hours
    Servings: 10 people
    Print Rate SaveSaved!
    Author: Laura Tobin

    Ingredients
     
     

    For the custard

    • 4 egg yolk
    • 1 cup caster sugar
    • 2 cup flour
    • 3 ¼ cup milk
    • ½ lemon zest

    For the coating

    • ½ cup flour
    • 2 fresh eggs
    • ½ cup breadcrumbs
    • vegetable oil for frying
    Prevent your screen from going dark

    Equipment

    • Deep Fryer
    • All-Clad Sauce Pan 3-Quart
    • Wooden Turner Set
    • Small rectangular pan 2x5x9
    Discover your Italian cuisine IQ! Take a QUIZ HERE !

    Instructions

    Making the custard

    • Place the egg yolks and the sugar into a pan (no heat)
      4 egg yolk, 1 cup caster sugar
    • Whisk the egg yolks and the sugar until the mix changes into a lighter color and bubbles start to form
    • Add the flour gradually to make sure lumps do not form
      2 cup flour
    • Add the warm milk gradually continuously stirring to properly combine all the ingredients
      3 ¼ cup milk
    • Add the lemon zest and stir
      ½ lemon zest
    • Bring to boil and simmer for 5 minutes constantly stirring. The custard will thicken.

    Shaping the custard into squares

    • Cover a rectangular baking pan or a ceramic dish with low edges with aluminum foil ( about 2x5x9 in - 5x12x22 cm)
    • Pour the custard while still warm. Spread it evenly to cover the entire surface and smoothen the top.
    • Let the custard cool down for 3 hours without covering it. Do not place it in a closed cupboard or in the fridge as the steam has to completely evaporate so the custard drys and hardens.
    • Once at room temperature, place the custard on a cutting board and cut it into squares with a long knife. The cut pieces should be about 5 in - 2 cm long

    Coating and frying the custard

    • Place the flour, beaten eggs, and breadcrumbs into 3 separate bowls
      ½ cup flour, 2 fresh eggs, ½ cup breadcrumbs
    • Coat each custard square first in the flour, second into the eggs, third into breadcrumbs
    • Deep fry them until golden
      vegetable oil for frying
    • Place them on a kitchen paper towel to absorb the excess oil
    • Serve warm as an aperitif with other fried starters

    Video

    Liked this video?Check out My YouTube Channel!

    Notes

    • When the custard is ready, if you lift it with a spoon it will stay attached to it.
    • It is important that the custard cools down without retaining any humidity. It has to cool down into a dry and open environment so the steam is completely released. Do not cover it, do not store it in the fridge or in an enclosed cupboard, microwave or oven.
    • As the original recipe is Italian, the ingredients are measured with a metric system: grams and liters.
      Converting it into cups does not give the exact conversion so you need to be very careful if you are measuring it using cups or imperial.
      It can result in a custard that is not thick enough and therefore cannot be coated. If you are using cups, be careful to not exceed in milk or reduce the amount of flour.

    Nutrition

    Calories: 297kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 90mg | Potassium: 170mg | Fiber: 1g | Sugar: 24g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg
    GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!
    important notes on ingredients

    More Fried finger food

    • Italian Deep Fried Devil Eggs With Ricotta Cheese
      Italian Deep Fried Deviled Eggs With Ricotta Filling
    • Fried stuffed olives
      Fried Stuffed Olives Recipe (Authentic Olive Ascolane)
    • fried mozzarella
      Italian Deep Fried Mozzarella Cheese Sticks And Balls
    • Fried polenta sprinkled with Parmesan
      Italian Crispy Fried Polenta Cakes
    subscribe widget

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

    More →

    Popular posts

    • Italian apple cake
      Italian Apple Cake With Plenty Of Apples Torta Di Mele
    • 10 Vegetarian Pizza Toppings
      10 Vegetarian Pizza Toppings Full Of Veggies
    • Cantharellus cibarius
      Easy Chanterelle Mushrooms Recipe
    • Balsamic fig glaze
      Balsamic Fig Glaze Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef