Crema Fritta, also called Cremini, are golden, deep-fried custard bites with a silky, sweet interior and a crisp exterior. They’re best enjoyed hot, straight from the fryer, dusted with powdered sugar.
Crema Fritta appears in several Italian regions under slightly different names and serving styles. In Marche they’re often offered alongside Olive Ascolane (deep-fried, meat-stuffed olives). In Emilia Romagna, especially Bologna, they can be served as part of a fritto misto with fried meat, fish and vegetables. In Venice and other parts of Veneto they’re typically presented as a dessert, dusted with icing sugar during Carnevale.
Below you’ll find the full recipe with ingredient notes, step-by-step instructions, tips, variations and a video tutorial. For a printable recipe, see the recipe card at the bottom.
Ingredients
Ingredient notes and substitutions
- Whole milk – use full-fat milk for a rich, creamy custard; do not use low-fat milk.
- Vanilla – vanilla bean paste or the seeds from a whole vanilla pod give the best flavour and appearance, though extract can be used in a pinch.
- Lemon zest – use unwaxed lemons for zesting to avoid any unwanted residues.
- Oil for frying – a neutral oil with a high smoke point such as sunflower or vegetable oil works well for deep frying.
Step by step photos and instructions
To make the custard
Line a square dish (about 22x22cm / 8.5×8.5 in) with plastic wrap and set aside.
Peel off the lemon zest with a vegetable peeler, avoiding the white pith, and add it to a saucepan with the milk and vanilla. Heat until it just begins to simmer, then remove from the heat and let the flavours infuse for a few minutes.
In a large bowl whisk the egg yolks with the sugar until smooth. Add the cornstarch, flour and a pinch of salt and whisk to combine.
Remove the lemon peel from the milk. Temper the egg mixture by slowly adding hot milk in three additions, whisking continuously so the eggs don’t scramble. When incorporated, pour the mixture back into the saucepan.
Cook the custard over low heat, whisking constantly, until it becomes very thick—about 10–15 minutes. If you see lumps form, remove the pan from the heat and whisk vigorously until smooth.
Pour the finished custard into the lined dish and use a spatula to smooth the surface into an even layer. Let it cool uncovered until completely set, then chill until firm.
Breading and frying
Pour about 1 litre of neutral oil into a heavy saucepan and heat to 180°C (355°F) using a candy thermometer.
Turn the set custard out onto a chopping board and cut into diamonds or cubes.
Prepare three shallow dishes: flour, beaten egg, and fine breadcrumbs. Coat each custard piece in flour, shake off excess, dip in egg, then coat with breadcrumbs.
Fry the breaded custard in small batches until golden and crisp on all sides. Remove with a slotted spoon and drain on kitchen paper.
Serve immediately, dusted generously with powdered (icing) sugar.
Recipe tips and FAQs
- Use a whisk – the extra starch in this custard thickens it quickly, so whisking by hand helps prevent lumps.
- Watch the heat – cook on low-medium so the custard thickens steadily without scrambling the eggs; never stop whisking while heating.
- Cut shapes – you can cut diamonds or squares; edge offcuts can be breaded and fried too.
If the custard appears to have split, remove it from the heat immediately and whisk vigorously until it smooths out. Acting quickly is key to salvaging it.
Yes. The custard can be made, set, and cut, then stored in the fridge for 2–3 days. For best texture, bread and fry shortly before serving; avoid breading more than a few hours ahead if possible.
Unbreaded set custard keeps 2–3 days in the fridge. Fried Crema Fritta is best eaten immediately; leftovers can be refrigerated for up to 1 day but will lose crispiness.
Serving suggestions
Serve Crema Fritta as a simple dessert dusted with powdered sugar. During Carnevale they are commonly presented this way. Alternatively, in some regions they appear alongside savoury fried items like Olive Ascolane or as part of fritto misto.
More delicious Italian desserts
Italian Desserts
Italian Ricotta Doughnuts
Italian Desserts
Zeppole di San Giuseppe (St. Joseph’s Pastries)
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
Pasticciotti (Italian Cream Filled Pastries)
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Step By Step Photos Above
Most recipes include detailed photos and tips to help you succeed the first time.
Crema Fritta (Deep Fried Custard)
By Emily
Equipment
- Candy/sugar thermometer
- Heavy-based saucepan
- 22x22cm square dish (8.5×8.5 inch)
- Plastic wrap (cling film)
- Hand whisk
- Spatula
Ingredients
For the custard
- 2.5 cups whole milk (590ml)
- 5 egg yolks
- ⅓ cup sugar (70g)
- ½ cup cornstarch (60g)
- ¼ cup all-purpose flour (30g)
- 1 teaspoon vanilla bean paste or 1 vanilla pod
- Zest of 1 lemon
- Pinch of salt
For breading and frying
- 1 cup fine breadcrumbs (140g)
- ½ cup all-purpose flour (65g)
- 1–2 eggs, beaten
- About 1 litre sunflower oil (or other neutral frying oil)
- Powdered (icing) sugar, for dusting
Instructions
To make the custard
- Line a square dish with plastic wrap and set aside.
- Peel the lemon zest and add it to the milk with vanilla; bring to a gentle simmer, then remove from heat and infuse briefly.
- Whisk the egg yolks and sugar together. Add cornstarch, flour and a pinch of salt and whisk until smooth.
- Remove the lemon peel, then temper the eggs by slowly whisking in the hot milk in three additions. Return the mixture to the saucepan.
- Cook over low heat, whisking constantly, until very thick (10–15 minutes). If lumps form, remove from heat and whisk until smooth.
- Pour the custard into the lined dish, smooth the surface, and let it set uncovered until firm.
Breading and frying
- Pour about 1 litre of oil into a heavy saucepan and heat to 180°C (355°F).
- Turn the set custard onto a board and cut into diamonds or cubes.
- Set out flour, beaten egg and breadcrumbs. Coat each piece in flour, then egg, then breadcrumbs.
- Fry in small batches until golden on all sides. Drain on paper towel.
- Serve hot, dusted with powdered sugar.
Notes
- Thickening slowly? Increase the heat slightly and whisk continuously, but watch closely to avoid lumps.
- If lumps appear – remove from heat and whisk vigorously until smooth.
- Shapes – cut into diamonds or squares; edge scraps can be breaded and fried.
- Storage – set custard keeps 2–3 days refrigerated. Fried pieces are best served immediately; they can be refrigerated for up to 1 day but will lose crispness.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless specified otherwise.
- All vegetables referenced are medium-sized unless stated.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an estimate.
Nutrition
Nutrition information is an approximation.
