FRIED CREAM or CREMINI, a typical Marche region recipe as a dessert or appetizer, easy to prepare, crispy outside and soft inside.
I have always wanted to make fried cream just to understand the taste, why it was so praised, well, because it is truly delicious, you have to try it.
The fried cream originated from the need to use up leftover pastry cream, it is left to solidify, cut into pieces, breaded, and fried.
A typical dessert that is enjoyed both at Christmas and Carnival, every fry counts.
Nothing simpler yet so tasty and quite caloric, a dessert also served as an appetizer during the Christmas season or at Carnival.
Follow me into the kitchen, today there’s fried cream!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 quart Milk
- 4 Egg Yolks
- 3/4 cup Potato Starch
- 1 1/4 cup Sugar
- Lemon Zest
- 1 Egg
- Breadcrumbs
Preparation
Mix the eggs with the sugar in a saucepan using a hand whisk or if you prefer, use electric beaters.
Heat the milk with the whole lemon zest and pour it slowly over the yolks, always stirring, and move to the stove.
Continuously stir and gradually add the starch or flour until it thickens.
Pour the cream into a wide and shallow glass or ceramic dish to form a layer about 1 inch thick.
Let it cool at room temperature without covering it, which will take a couple of hours or so.
Once it’s firm, cut it into pieces or diamonds with a knife.
Beat the egg in a plate and dip the cream pieces, then coat with breadcrumbs.
Heat the oil in a wide pan and fry the cubes, turning them around.
Drain on kitchen paper and serve with a dusting of powdered sugar.
Bon appétit
Fried Cream or Cremini
Fried Cream or Cremini, a typical Marche region recipe as a dessert or appetizer, easy to prepare.
You can enrich the dessert by adding chocolate chips or raisins.
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