Deep fried sweet egg custard.

Deep fried sweet egg custard.

Carnival in Italy traditionally calls for deep fried sweets.

We have so many, from fritters to donughts, the deep fried sweet egg custard is usually part of a mixed deep fried dish from bologna, ” fritto misto alla bolognese” where some savoury things like cauliflowers and meat bites meet sweet ones like egg custard and apples.

Today I want to focus on the egg custard because it’s one of my favourite pieces: I did the batch in the photo last year, I had many photos but now I cannot find the SD card, I cannot find the photos on the pc…

I don’t know if I will make this custard again anytime soon so I had to scroll my Instagram account and find the only photo I’ve posted!

Lesson to learn: never wait that long before posting a recipe!

Let’s jump to the recipe, it’s not difficult but it requests a little time.

Deep fried sweet egg custard.

Servings: 4


  • 60 g plain flour
  • 500 ml whole milk
  • 125 g caster sugar
  • 4 eggs
  • 1 lemon, zest only
  • 1 pinch salt
  • fine breadcrumbs to coat
  • frying oil
  • icing sugar for dusting


  • Boil milk with a big piece of lemon zest ( yellow part only), in a bowl beat 3 eggs, sugar, flour and the salt pinch.
  • Pour the milk over the batter in a thin string while mixing well.
  • Pour the mixture through a colander into a pot and return over the fire.
    Let it simmer until it thickens, then pour it into a buttered tin and let it cool well.
  • Keep it in the fridge for a couple of hours then cut in cubes with a sharp knife.
  • Coat the cubes in breadcrumbs, then soak into the remained egg, beaten, then again in breadcrumbs then fry in hot oil ( the original recipe calls for hot pig fat, lard) until gold.
  • Put the fried cubes over kitchen paper to absorb excess of oil and sprinkle with icing sugar.

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