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Venetian style fried custard

  • 50 minutes
  • Easy
  • Desserts and Fruit
A dessert from age-old tradition, traditionally eaten during Yuletide and Carnival, which can be consumed either hot or cold. Traditionally, these fritters, cooked at the very last minute, round off the meal with a “passito” wine.
Veneto

Ingredients: Per 10 servings

  • 4 cups milk
  • 6 oz all-purpose flour
  • 1 ¾ oz cornstarch
  • 7 oz granulated sugar
  • 8 egg yolks
  • lemon zest, grated
  • 6 cups frying oil
  • 4 egg whites
  • 5 oz breadcrumbs

Preparation:

Step 1

Mix the egg yolks and the sugar.

Venetian style fried custard - step 1

Step 2

Pour in about 100gr of milk and heat the rest in the meantime.

Venetian style fried custard  - step 2

Step 3

Blend in the cornstarch, add the flour and mix everything well.

Venetian style fried custard  - step 3

Step 4

Add the grated lemon to the heated milk and pour into the mixture. Blend the mixture with the hot milk and mix over the heat.

Venetian style fried custard  - step 4

Step 5

Lay the custard in a Gastronorm baking tray lined with greaseproof paper.

Venetian style fried custard  - step 5

Step 6

Spread the custard with the aid of a spatula and allow to cool. Finally cover with the remaining oven paper.

Venetian style fried custard  - step 6

Step 7

When the custard has become cool, cut it into squares.

Venetian style fried custard  - step 7

Step 8

Coat the custard squares with a layer of egg white and then the bread crumbs.

Venetian style fried custard  - step 8

Step 9

Fry the squares obtained in a frying pan in preheated oil.

Venetian style fried custard - step 9

Consigli dello chef:

All the ingredients must be well mixed, so use a whisk to avoid lumps. It is also possible to flavor the custard with orange peel.

Always fry in very hot olive oil and turn each square of fried custard quickly, so as to brown both sides uniformly.

Instead of the film, it is possible to put bread crumbs on the base of the baking tray.