Imagine biting into a golden, crispy exterior that gives way to a silky-smooth, creamy center - this is the magic of Crema Fritta, a decadent Italian dessert that transforms simple ingredients into a culinary masterpiece. Often overlooked by mainstream dessert lovers, this hidden gem is about to become your new obsession. Get ready to transport your taste buds to the charming streets of Italy with a treat that's equal parts luxurious and comforting.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1 egg
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a medium saucepan, combine milk, heavy cream, sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
- In a separate small bowl, whisk cornstarch with a small amount of the warm milk mixture to create a smooth slurry, ensuring no lumps remain.
- Slowly pour the cornstarch mixture back into the saucepan, continuously whisking to prevent any clumping. Cook the mixture over medium heat, stirring constantly until it thickens and becomes smooth and custard-like.
- Remove the custard from heat and pour into a shallow rectangular dish or baking sheet. Spread evenly to create a smooth, flat surface about 1/2 inch thick.
- Refrigerate the custard for at least 2 hours, or until completely set and firm to the touch.
- Once chilled, cut the custard into small rectangular or diamond-shaped pieces using a sharp knife.
- Prepare three separate shallow dishes: one with flour, one with beaten egg, and one left empty for coating.
- Carefully coat each custard piece first in flour, then dip in beaten egg, allowing excess to drip off.
- Heat vegetable or neutral oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
- Gently fry the coated cream pieces in small batches, turning once, until they are golden brown and crispy on all sides, approximately 2-3 minutes.
- Remove fried cream pieces with a slotted spoon and drain on paper towels to remove excess oil.
- Once cooled slightly, dust generously with powdered sugar using a fine-mesh sieve.
- Serve warm as a delightful Italian dessert, best enjoyed immediately after preparation.
Tips
- Temperature is crucial: Ensure your custard is completely chilled and firm before cutting and frying. This helps maintain the shape and prevents the cream from breaking apart.
- Oil temperature matters: Use a kitchen thermometer to maintain the oil at exactly 350°F (175°C). Too hot, and the exterior burns; too cool, and the dessert becomes greasy.
- Coating technique: When dredging the custard pieces, use one hand for dry ingredients and another for wet to keep your coating process clean and even.
- Batch frying is key: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even, crispy browning.
- Drain well: Let the fried cream pieces rest on paper towels to absorb excess oil and achieve the perfect crisp texture.
- Serve immediately: Crema Fritta is best enjoyed warm, right after dusting with powdered sugar. The contrast between the crisp exterior and creamy interior is most pronounced when fresh.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
