Fried Cream: Crema Fritta

1. 1

   Combine the egg yolks and the sugar and whisk until the yolks are pale yellow.

2. 2

   Meanwhile, bring the milk almost to a boil, remove from heat, and pour half of it into the yolk mixture, whisking constantly.

3. 3

   Return the egg and milk mixture to the pan with the rest of the milk and, continuing to whisk, mix in the flour/cornstarch mixture.

4. 4

   Cook over high heat, now stirring with a wooden spoon, until the mixture begins to thicken.

5. 5

   Stir in the lemon zest and vanilla, remove from heat, and allow to cool in a wide-surfaced bowl that has been set atop an ice bath.

6. 6

   Once the cream has cooled, turn the mixture out into a buttered 9 by 13-inch pan, place in refrigerator, and allow to cool and solidify.

7. 7

   In a tall-sided pot, heat the olive oil to 375 degrees F.

8. 8

   Cut the cooled cream into 1-inch squares and dredge in the bread crumb and almond mixture.

9. 9

   Working in batches, fry the custard in the oil until they are golden brown.

10. 10

    Remove with a slotted spoon, and drain on a plate lined with paper towels.

* Per serving · 4 servings · Values may vary.

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