Crispy Fried Cream (Crema Fritta)
Category: Appetizer
Servings: 40 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| Egg yolks | 3 |
| Sugar | 100 g |
| Cornstarch (Maizena) | 40 g |
| All-purpose flour | 40 g |
| Lemon zest | ½ |
| Vanilla bean | 1 |
| Breadcrumbs | As needed |
| Eggs | 2 |
| Peanut oil | As needed |
Instructions:
-
Prepare the Pastry Cream:
Begin by preparing a thick pastry cream using the ingredients provided. In a saucepan, combine the whole milk, egg yolks, sugar, cornstarch, and all-purpose flour. Add the zest of half a lemon and scrape the seeds from the vanilla bean into the mixture. Whisk everything together over medium heat until the cream thickens and reaches a smooth, compact consistency. Keep stirring constantly to prevent any lumps from forming and to avoid burning the mixture. -
Cool the Cream:
Once the pastry cream has thickened, pour it into a square baking dish (approximately 22×22 cm) that has been lined with plastic wrap. Spread the cream evenly to a thickness of about 2 cm, smoothing the top with a spatula to ensure it sets evenly. Leave the dish in a cool, dry place to cool for about 2 hours. Do not refrigerate or cover the cream during this time, as it will become too moist. -
Cut the Cream:
After the cream has fully cooled, transfer it to a cutting board. Using a sharp knife, carefully cut the cream into cubes or diamond-shaped pieces. This will give you bite-sized portions that are perfect for frying. -
Bread the Cream:
Prepare two shallow dishes: one with breadcrumbs and the other with beaten eggs. Dredge each piece of cream first in the breadcrumbs, ensuring it is fully coated on all sides, then dip it into the beaten egg, allowing any excess egg to drip off. Coat the piece again in breadcrumbs, making sure it is evenly covered. -
Fry the Cream:
Heat peanut oil in a deep frying pan or pot until it reaches 170°C (340°F). Carefully place the breaded pieces of cream into the hot oil in batches, ensuring not to overcrowd the pan. Fry them for 2-3 minutes or until they are golden brown and crispy on the outside. Use a slotted spoon to remove the fried pieces from the oil and place them on a plate lined with paper towels to drain excess oil. -
Serve:
Once all the pieces are fried, serve them hot. Enjoy this indulgent and crispy treat as a delicious appetizer or snack. With this recipe, you will have approximately 40 pieces of crispy fried cream, perfect for sharing at gatherings or special occasions.
These Crispy Fried Cream pieces are a delightful twist on traditional fried desserts, offering a rich, creamy filling encased in a golden, crispy crust. Whether served as an appetizer or a fun treat at parties, they are sure to impress with their delicious combination of textures and flavors.
