Ingrédients pour Crema Fritti Fried Cream Lidia Bastianich
- All Purpose Flour
- Granulated Sugar
- Table Salt
- Whole Milk
- 6 large egg yolks
- Vanilla Extract
- 2 large eggs, lightly beaten for egg wash
- Plain Breadcrumbs
- Canola Oil
- Cinnamon
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Comment préparer Crema Fritti Fried Cream Lidia Bastianich
- In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat until the sugar dissolves completely.
- Add the vanilla bean paste (or extract) and bring the mixture to a simmer. Reduce heat and maintain a gentle simmer for 5 minutes.
- In a separate bowl, whisk together the egg yolks.
- Slowly temper the hot milk mixture into the egg yolks, whisking constantly to prevent scrambling.
- Return the tempered mixture to the saucepan. Cook over low heat, stirring frequently with a spatula or whisk, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Pour the custard into a shallow dish and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, scoop the custard into 1-inch balls.
- Whisk together the flour and sugar for dredging.
- In a bowl, lightly beat the eggs for the egg wash.
- Dredge each custard ball in the flour mixture, then dip in the egg wash, and finally coat generously in breadcrumbs.
- Heat about 2 inches of oil in a heavy-bottomed saucepan to 350°F (175°C).
- Carefully fry the crema fritti in batches, ensuring not to overcrowd the pan, until golden brown and crispy (about 2-3 minutes per batch).
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
13g
Carbs
10g
